For the first couple weeks of corn season, my family is content to eat plain old corn on the cob day after day. And why not? It’s perfect as is.
But even perfection gets boring after a while, which is why I tend to fancy up our corn-centric preparations as we get deeper into the season. In this case, I dreamed up a large, family-style, open-faced dinner omelet. I was inspired by my own dear son, Sam, who likes to toss leftover corn into his morning omelet.
Before diving into the recipe, let’s spend a minute making sure you’re cooking with the best corn. If possible, you want not only to buy it from a farm stand or farmers market, but to do so in the morning. Presumably, the farmer will have picked it earlier that very day, which allows you to take it home, store it in the fridge, and cook it that evening.
The idea is to slow down the relentless conversion of the corn’s sugar to starch, which begins the minute an ear is plucked off a stalk and accelerates if the corn is then left in a warm place, including in a bin at the farm stand or on a shelf in your garage.