This recipe is named in honor of
that time of year when corn, peppers, and fresh basil are
peaking,and late crops of tomatoes are barely ripe. If you can't
get green tomatoes, use the firmest and least ripe ones you can
find.
A little butter or oil for the
pan
1 to 2 tablespoons olive oil
2 cups corn (fresh or frozen)
3 large bell peppers (a combination of colors), chopped
2 medium-sized underripe tomatoes, diced
3 large cloves garlic, minced

1 teaspoon
salt
2 teaspoons ground cumin
1 teaspoon dried oregano
1 cup chopped scallions (whites and greens)
Several leaves fresh basil, minced
1/4 cup minced parsley
Freshly ground black pepper
Cayenne to taste
1/2 cup pitted, sliced olives (any kind)
1 small Anaheim or poblano chile, minced (or 1 4-ounce can diced
green chiles)
1 packed cup grated jack cheese
4 eggs
1 cup buttermilk or yogurt
Paprika for the top