A fluffy, creamed-fresh corn oven omelet.

Creamy Corn Omelet

4 ears fresh corn (about 2 pounds)

1/2 cup half-and-half

1/2 teaspoon salt

Dash of freshly ground pepper

4 large eggs, separated

2 tablespoon butter or margarine

1. Cut corn from cobs, scraping cobs well to remove milk. Combine corn, half-and-half, salt and pepper in a large bowl.
2. Beat egg yolks at medium speed of an electric mixer until thick and pale; add to corn mixture, stirring well.
3. Beat egg whites at high speed until stiff peaks form; gently fold into corn mixture.
4. Melt butter in a 10-inch ovenproof skillet over medium-low heat. Pour corn mixture into skillet; cook, uncovered, 15 minutes.
5. Transfer skillet to oven, and bake, uncovered, at 350°F (175°C) for 15 to 18 minutes or until golden. Cut into wedges. Serve immediately.

Makes 4 servings.