Heat the butter in a nonstick egg pan over medium heat.
Whisk the eggs, cheese, and cream together in a bowl.
Pour into the pan and cook the eggs as for Scrambled Eggs.
When the eggs are almost done, add the corn and continue to cook until the eggs are done and the corn is warmed through.
Taste
Book, using the USDA Nutrition Database
From Eat Me by Kenny Shopshin Copyright (c) 2008 by Kenny Shopshin Published by Knopf.Kenny Shopsin is a self-taught chef who has developed his own inimitable style: he colors outside of the lines and then uses the crayons in his pancakes. He lives in Greenwich Village.Carolynn Carreño is a James Beard Award–winning journalist and the coauthor of 100 Ways to Be Pasta, Once Upon a Tart, and A Twist of the Wrist. She lives in Los Angeles and New York.
