Grilled Corn & Tomato Scramble

Serves 4 · 15 min prep · 20 min cook

Ingredients

• 8 large eggs
• 2 fresh corn ears
• 1 pint ripe cherry tomatoes
• 1/3 cup fresh basil leaves
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 garlic clove
• 3/4 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 cup crumbled feta
• 2 scallions

Instructions

1. 1Preheat a grill or grill pan to medium-high heat, about 400°F, and lightly oil the grates so the corn does not stick.
2. 2Husk the corn, brush the ears lightly with olive oil, and grill, turning every couple of minutes, until kernels are charred in spots and smell sweet, about 8 to 10 minutes total.
3. 3Transfer the grilled corn to a cutting board; when cool enough to handle, stand each ear upright and slice the kernels off in long strips.
4. 4Halve the cherry tomatoes and thinly slice the scallions; mince the garlic and tear the basil into rough pieces.
5. 5Crack the eggs into a bowl, season with salt and pepper, and whisk until the yolks and whites are fully blended and slightly frothy.
6. 6Melt the butter in a large nonstick skillet over medium heat, add the garlic, and cook just until fragrant, about 30 seconds.
7. 7Add the grilled corn kernels and halved tomatoes to the skillet and sauté for 2 minutes until the tomatoes begin to soften and release juices.
8. 8Pour in the whisked eggs and gently push them from the edges toward the center with a spatula, forming soft curds; cook until just set but still glossy, about 3 to 4 minutes.
9. 9Remove from heat, fold in most of the basil and scallions, then scatter feta over the top so it softens from residual heat.
10. 10Divide among plates, finish with remaining herbs, and serve immediately while the eggs are still creamy and the corn still pops with sweetness.