1/2 cup + 2 tablespoons oil
4 eggs
1 cup cornmeal
2 cups fresh corn
2 large tomatoes, seeded and diced
2 green onions, chopped
Lettuce, avocado and tomatoes, optional

In skillet, heat 1/2 cup oil over medium-high heat. In bowl, whisk remaining oil and eggs. Mix in cornmeal, corn, tomatoes, green onions, 1/4 teaspoon each of salt and pepper. Spoon 1/3 cupful batter into skillet. Fry, flipping once until golden, about 30 seconds per side. If desired, serve with lettuce, sliced avocado and more chopped tomatoes. Makes 6 servings