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corn frittata

Jalapeño Sweet Corn Frittata

© Chef Laura Bonicelli
My Jalapeño Sweet Corn Frittata is hearty but light. It's a great recipe to have on hand during sweet corn season.
5 from 1 vote

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Brunch, Dinner, Main Dish - Vegetarian, MM-Blue, Starters
Cuisine American, Italian
Servings 4
Calories 318 kcal



  • 1 tablespoon extra-virgin olive oil
  • 1 1/2 cups fresh corn kernels
  • 1/2 cup diced green onions -- white and light green parts only
  • 1/4 cup minced jalapeño pepper


  • 6 large eggs
  • 1/2 cup buttermilk
  • 1/2 teaspoon Kosher salt
  • freshly ground black pepper


  • 2 tablespoons butter

=====Sambal Mayo=====

  • 1/2 cup mayonnaise
  • 1 1/2 teaspoons sambal


  • 2 tablespoons chopped Italian parsley
  • 1/2 cup grated Asiago cheese


  • Preheat oven to 400º F.
  • Heat a medium-sized ovenproof skillet with a lid over medium-high heat. Add the oil to the pan. Swirl to coat. Add the corn, green onions, and jalapeño to the pan. Cook for 3 minutes, stirring frequently. Remove the mixture to a bowl. Wipe the skillet clean with paper towels.
  • In a medium bowl, whisk the eggs and milk together until frothy. Add the corn mixture, stirring to combine. Stir in the salt and pepper.
  • Return the skillet to medium heat and melt the butter. Swirl to coat the pan. Add the egg mixture to the pan. Lower the heat and cook for 4 minutes, without stirring. The eggs will start to set around the edges.
  • Cover the pan and place in the oven. Bake for 18 to 20 minutes, until puffed and cooked through.
  • Mix the mayonnaise and sambal together in a small bowl.
  • Sprinkle the baked frittata with the Italian parsley and the cheese. Serve with the sambal mayo on the side.

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Chef Laura Bonicelli


Calories: 318kcalCarbohydrates: 17gProtein: 16gFat: 21gSaturated Fat: 6gCholesterol: 263mgSodium: 843mgPotassium: 344mgFiber: 1gSugar: 7gVitamin A: 756IUVitamin C: 6mgCalcium: 237mgIron: 2mg
Keyword corn, frittata, sweet corn
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