2 tablespoons unsalted butter
1 cup onion, chopped
2-3 cloves of garlic, minced
1 cup red or green bell peppers, chopped
1 tablespoon jalapeno, minced
4 cups corn (about 6 ears)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 teaspoons smoked paprika (regular paprika will work, but won’t be as good!)
1 cup milk
- Melt the butter in a large skillet or sauté pan over medium-high heat. Add the corn, onions, garlic, bell peppers, jalapeno, and seasoning. Cook, stirring, until soft, for 10 minutes. Reduce heat to medium.
- Whisk the milk and eggs together until frothy. Slowly add the mixture to skillet, stirring constantly. If you pour too fast, you’ll end up with scrambled eggs. Cook for 5 minutes.
Remove from the heat and serve hot.