Simple Corn Frittata

Have you noticed over the years that my cooking and recipes have become much more simplified?

Life is just better that way, especially in the hot summer months.

Why spend hours in the kitchen creating a meal that is devoured in a matter of minutes, when you can make a delicious healthy meal in a little time and spend more time with your family, or gardening, or reading that food blog (or spending TOO MUCH TIME ON INSTAGRAM!).

Jersey corn is here and it is a good year for it. I buy 6 ears a week and keep them in the fridge so I have them for pastas, omelets and salads.

My mother used to boil her corn for 15 minutes. Why? I have no clue.
Those days are long gone (thankfully!).

I don't even bother to cook my corn these days, when it's fresh I eat it raw and it is sweet and delicious.

Here is my recipe for a simple weeknight corn frittata.....if you don't have chives, use parsley or basil....it's all good!

Frittatas are usually cooked on the stove and finished in the oven, but here, I just baked it in a pie dish and called it a day.

Stacey's Corn Frittata:

3 ears of corn, husks removed
2 sliced shallots
5-6 eggs
1 tsp pimenton (smoked paprika)
1/4 cup heavy cream
salt & pepper
3/4 cup of shredded cheese (feta, cheddar or Parm)
big handful snipped chives or scallion

Slice kernels off the cobs, saving the yummy corn milk.

Cook the shallots in a little butter, just until wilted.

Mix all ingredients in a large bowl and pour into a well oiled or buttered frying pan, cast iron skillet or pie dish.

Bake 30 minutes in a 350F preheated oven.

Great at room temperature too!