Scrambled Eggs with Sweetcorn



Sweetcorn is a great addition to scrambled eggs as it adds sweetness and texture and makes scrambled eggs a more substantial dish. In this recipe you can use cooked corn sliced off the cob, canned corn (whole kernels or cream-style corn), or frozen corn. Mum and I used frozen sweetcorn to add into the scrambled eggs in the above photo. This was local sweetcorn grown last summer, and Mum stored the corn for the winter by cooking the cob in the microwave for 4 minutes, slicing the kernels off the cob, and then freezing them for future use. Full instructions for cooking corn in the microwave can be found here:





Serves 2


3 eggs

6-8 tablespoons milk

about 1 tablespoon Parsely, chopped – plus extra for garnish

about 1 tablespoon Chives, chopped

Salt and pepper

2 tablespoons corn (cooked and off the cobb, or frozen, or canned)

Butter, to cook with

Toast, to serve


  1. Beat the eggs, milk, parsley, chives, and salt and pepper together. If the corn is freshly cooked, thawed or from a can, add it in, and mix in well.


  1. Melt butter in a fry-pan. If the corn is frozen, add to the pan at this stage, to warm the corn and thaw it out. Add the egg mixture, and move it about the pan while cooking.


  1. Serve on buttered toast.
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