Grilled Corn & Tomato Scramble

Charred corn kernels lend a smoky-sweet edge to this sunny breakfast scramble. Folded with ripe cherry tomatoes, fresh basil, and crumbled feta, it captures peak summer produce in every bite.

Serves 4 · 15 min prep · 18 min cook

Estimate for one serving

• 295 cal
• 18g protein
• 16g carbs
• 19g fat
• 3g fiber

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Ingredients

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

Instructions

1. 1Preheat a grill pan or outdoor grill to medium-high heat, about 400°F, and lightly oil the grates so the corn chars cleanly.
2. 2Husk the corn and place the ears directly on the hot grill. Turn every couple of minutes until kernels are bright and lightly charred in spots, 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 green onions, keeping the white and green parts separate. Mince the garlic and chiffonade the basil.
5. 5Crack the eggs into a bowl, add the milk, half the salt, and a few grinds of black pepper, then whisk until the mixture is uniform and slightly frothy.
6. 6Set a 12-inch nonstick skillet over medium heat and melt the butter with the olive oil. Add the garlic and white parts of the green onion; cook just until fragrant, about 30 seconds.
7. 7Tip in the grilled corn kernels and halved tomatoes. Sauté, stirring gently, until the tomatoes soften and release a little juice, 2 to 3 minutes. Season with the remaining salt.
8. 8Pour the egg mixture over the vegetables. Let it sit undisturbed for 20 seconds, then push the edges toward the center with a spatula, tilting the pan so uncooked egg flows underneath.
9. 9Continue folding slowly until the eggs are softly set but still glossy, about 2 to 3 minutes more. Kill the heat before they dry out.
10. 10Fold in most of the basil and half the feta off the heat. Divide among warm plates, top with remaining feta, green onion tops, and extra basil, and serve right away.