There isn't an herb that doesn't go well with crisp fresh corn--dill, basil, cilantro, lovage--but dark green Italian parsley is also good and bracing against the corn's sweetness. For an extra dose of smoky essence, sprinkle a pinch of smoked paprika over each serving.
1 teaspoon olive oil
1 1/2 cups fresh corn kernels (about 2 ears)
1/3 cup diced shallots
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/4 teaspoon smoked paprika (optional)
1/4 cup 1% low-fat milk
6 large eggs, lightly beaten
2 teaspoons butter
1 ounce pecorino Romano cheese, grated (about 1/4 cup)
2 tablespoons chopped fresh flat-leaf parsley
How to Make It
Heat a medium ovenproof skillet over medium-high heat. Add oil to pan; swirl to coat. Add corn and shallots to pan; cook 3 minutes, stirring frequently. Stir in 1/4 teaspoon salt, 1/4 teaspoon pepper, and paprika, if desired. Place corn mixture in a bowl; cool slightly. Wipe skillet clean with paper towels.
Place remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, milk, and eggs in a bowl; stir with a whisk until well combined. Add corn mixture to egg mixture, stirring to combine.
Preheat broiler to high.
Return pan to medium heat. Add butter to pan; swirl until butter melts. Add egg mixture to pan. Cook 1 minute, without stirring. Gently slide pan back and forth to keep eggs from sticking. Cover, reduce heat to low, and cook 4 minutes or until eggs are set and golden on the bottom. Sprinkle cheese evenly over eggs. Broil 1 minute or until eggs are just set and cheese browns. Sprinkle evenly with parsley.
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Thank you, Cooking Light, for providing such a delicious recipe for this first time frittata maker! The technique tip to "Gently slide pan back and forth to keep eggs from sticking" worked like a charm. The smoked paprika is such a smart ingredient giving a smoky almost bacon-y taste to the dish.
Yum! I was a little on the fence about how eggs and corn would fit together but it turns out they go together perfectly! We only have one small non-stick pan so we just cooked it in two turns but it worked just fine. I thought this was the perfect quick and summery meal!
Corn is so versatile and can actually be outstanding with eggs. In this instance, the described technique diminished the natural fresh flavor of the corn. Why cook it, cook it, mix with eggs, then reheat? The extra step takes away from the corn and adds time. To avoid drying it out, I would suggest sticking it under the broiler while still partially set. Mine was dried out by the time the cheese browned. A pity. A good idea that I may refine, but this delivery of the concept could put one off the concept forever.
There are a lot of positive reviews about this recipe, but I just did not like the combination of eggs and corn. The seasonings were fine, it comes together easy and quickly, and is perfect for using leftovers too. Be wary if you have not had the combination of corn and eggs before, the textures are strange together, and I just didn't like it.
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