This hearty dish works well for breakfast or brunch. Try it with tortilla chips and picante sauce on the side.
3 ears fresh corn, husked and cleaned
3 T. butter or margarine
1 small onion, chopped
2 T. chopped jalapeños
1 (2 1/4-oz.) can sliced ripe olives, drained
8 eggs, slightly beaten
1 c. cubed cooked ham
1 c. shredded cheddar cheese
Cook corn in boiling water to cover for 5-7 minutes, or until tender. Drain, and set aside to cool. In a medium skillet, sauté onion and jalapeños in butter until tender. Cut cooled kernels off cobs. Add corn and olives to butter mixture. Add eggs; cook, stirring constantly over medium heat until eggs just begin to set. Stir in ham and cheese. Cover, and cook over low heat until eggs are done and cheese is melted. Yield: 6 servings.
From the July 1999 issue.