Sweet Summer Corn Frittata

Jersey corn is the best and I am always happy to have leftover ears so I can use them the next day in another recipe.
If you slice the corn off the cob, you can freeze the kernels and have summer corn anytime you like.

This is my favorite frittata.....sweet summer corn makes everything delicious.

Corn Frittata:

2 corn on the cob
1 yellow onion, sliced
1/4 cup whole milk
1 tsp pimenton (smoked Spanish paprika) or if you like heat, a splash of tabasco sauce
6 large eggs
1/2 - 1 cup cheddar or Gruyere cheese
handful of chopped basil
handful of chopped chives
salt & pepper

Slice corn off husks.

In a nonstick skillet, heat some olive oil and cook the corn with the onion slices for about 5 minutes.

Let cool and add to a bowl w/ the rest of the ingredients.

Add some more olive oil to the skillet and pour the mixture into as if you are making an omelet.

Keep tilting the pan to let the loose egg mixture cook.
Cook until almost set, then place under broiler for 4-5 minutes until golden and set.

The frittata should slide out of the pan easily.

Of course you can add sauteed zucchini or bacon if you like.....but this is really about the sweet corn here.



Bebe said…
Is that the white corn that has such sweet little kernels? We are getting it (not from New Jersey!). It is excellent. This looks delicious.
Ciao Chow Linda said…
Another great way to use up that deliciously sweet Jersey corn!