Corn and Nori Egg Rolls

Instructions

1. Prepare the Corn Mixture: If using fresh corn, boil the corn kernels until tender (about 5-7 minutes), then drain. If using canned corn, simply drain the kernels. In a mixing bowl, combine the corn kernels with a pinch of salt and pepper. Set aside.
2. Make the Egg Batter: Crack the eggs into a large bowl and whisk until well beaten. Gradually add the flour to the eggs, whisking continuously to avoid lumps. The batter should be smooth and slightly thick. Season the batter with a pinch of salt and pepper.
3. Prepare the Nori Sheets: Cut each nori sheet into 2 equal-sized pieces, making a total of 4 pieces.
4. Cook the Egg Rolls: Heat a non-stick frying pan over medium heat and add 1 tablespoon of butter. Once melted, pour a quarter of the egg batter into the pan, spreading it evenly to form a thin layer. Place one piece of nori on top of the egg layer, then sprinkle a quarter of the corn mixture evenly over the nori. Once the edges of the egg start to set, carefully roll the egg layer from one end to the other to form a roll. Use a spatula to help guide the roll if needed. Once rolled, push the roll to the side of the pan and add another tablespoon of butter. Pour another quarter of the egg batter into the pan, slightly lifting the existing roll to allow the new batter to flow underneath. Repeat the process of adding nori and corn, then rolling, until you have a complete roll. Remove the roll from the pan and set aside. Repeat with the remaining batter, nori, and corn to make 4 rolls in total.
5. Serve: Slice each roll into bite-sized pieces and arrange on a serving plate. Optionally, garnish with a sprinkle of sea salt or a drizzle of soy sauce.