I haven’t done a frittata in a while and I thought how perfect this one would be right now. Tis the season for summer corn on the cob.
Fresh corn is showing up everywhere in my neck of the woods, farm stands, grocery stores and farmers markets all over, so go grab some to make my fresh summer corn frittata.
I always shuck my corn outside because it’s a mess but so worth it. This frittata is so delicious, easy to make and a special treat this time of year.
I like to cut my corn into planks it makes for a prettier presentation and you get a concentrated burst of corn in each bite. You can steam your corn ahead of time or use some leftover corn you had from the other night.
I find that when the corn is precooked I get better looking planks and they stay together nicer when sautéing. You can of course just cut it off the fresh cob but go slow with a sharp knife right down each side ,but be careful when sautéing it they might not hold together as well.
Along with a couple of other ingredients I like using some Boursin cheese in this frittata, it melts really good and has a nice flavor, but feel free to use a creamy cheese of your choice.
This is a special treat using summer fresh corn on the cob, I think you’ll love it!
- 2 ears of corn on the cob, cut into planks, precooked or fresh off the cob
- 5 eggs, whisked well
- ½ package of Boursin cheese
- handful of grated pecorino romano or parmigiano reggiano
- small handful of cherry tomatoes, sliced in half
- knob of butter and olive oil
- basil for garnish
- Heat a non-stick skillet, one that can go under a broiler as well.
- Add the butter and a drizzle of olive oil on the bottom of the skillet.
- Toss in your corn planks, season with salt and pepper and saute for a couple of minutes.
- Add the grated cheese to your whisked eggs then pour mixture into the pan over the corn planks.
- Sprinkle your tomatoes around and place your crumbled Boursin cheese all over.
- Take a fork and lift up some of those planks so you can see them while the eggs are setting.
- Turn your broiler on because you're not going to flip this frittata, you're going to finish cooking it under the broiler, but don't walk away!
- Stay right there checking so it doesn't burn, the cheese will melt and the eggs will not be runny in the middle and you should have a nice golden brown.
- Let it sit for 5 minutes, garnish with fresh basil and enjoy.
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
