Charred corn is tossed with tangy Cotija cheese and lots of other veggies and then folded inside a fluffy omelet with pepper jack cheese!
Ingredients
2ears fresh corn, roasted/charred
½cupCotija cheese, crumbled
½small onion, diced
½red pepper, diced
1jalapeno, seeded and diced
½teaspoonparika
8eggs, scrambled
¼cupmilk
1cuppepper jack cheese, grated
Olive oil
2tablespoonsunsalted butter
Salt and pepper
Cilantro
Hot sauce
Instructions
To char corn, shuck the husks and remove any silk from the kernels. Lightly rub with oil and season well with salt and pepper. Place ears on a hot grill and cook for about 15-20 minutes until the corn is well charred on all sides. You can also broil the corn under high heat broiler for 10-12 minutes until the kernels are charred.
Let corn chill slightly and then slice off kernels. Stir kernels together with crumbled Cotija cheese and paprika.
Dice onions, jalapeno, and red pepper. Add a tablespoon of olive oil to a large skillet and cook veggies over medium heat until they start to soften, about 4 minutes. Season with salt and pepper and set aside.
Whisk eggs together with milk and set aside.
To make an omelet, add 1/2 tablespoon of butter to an eight inch omelet pan. Place over medium heat. Once butter is melted, add about 1/2 cup of egg mixture.
As egg cooks, gently press the egg into the center letting the uncooked egg flow to the outside and get contact with the hot pan. Continue doing this until most of the egg is cooked. There will still be a very thin layer of uncooked egg on top.
Add toppings to half of the egg: Corn and cotija, the veggies, grated pepper jack, and a few leaves of fresh cilantro.
Carefully fold omelet over, enclosing filling.
Cook omelet for another minute, gently flip it with a spatula, folding it over carefully in the pan. Cook for another 30 seconds or so.
Slide the omelet into a pan, garnish with cilantro, extra cheese, and hot sauce. Serve immediately!