Steam fresh corn for several minutes.

Cool corn, cut from cobs.

Whisk 1/8 cup olive oil and 1 1/2 teaspoons red wine vinegar in a medium bowl to blend.

Stir in corn, chopped tomatoes, feta and chopped basil.

Toss to coat and set aside.

Whisk up 2-3 eggs in a small mixing bowl until thoroughly blended.

(Or pulse for a short time in a blender.)

Set eggs aside.

Heat a heavy 9" non-stick or cast-iron skillet over medium heat.

And butter to the skillet.

Heat until sizzling.

Pour eggs into the skillet.

Eggs should begin cooking immediately. (If they don't, your skillet wasn't hot enough.)

With a flexible spatula, begin loosening the edges of the omelette, all the way around the pan.

Pull the edges away from the pan and tilt the skillet.

Rotate the pan so the uncooked eggs in the middle slide underneath the omelette where the edges are pulled away.

Keep pulling the edges back and tilting the uncooked eggs until the top is shiny and the eggs are cooked around the edges.

Sprinkle one side with several generous spoonfuls of Corn Basil Tomato Feta filling.

With a thin spatula, gently loosen the edges of the omelet and underneath.

If the bottom of the omelet isn't yet turning golden brown, allow it to cook for another minute or two over the heat.

Then fold omelette over, in half, and let sit for another minute or so over the heat.

Season with salt and pepper.

Serve immediately, hot.

Optional: garnish with fresh basil leaves.