Like any good Midwestern girl, summer always means fresh sweet corn. Corn so delicious that you can hardly wait to eat it when you get home. Corn so fresh and sweet it’s worth finding a roadside farm stand or the nearest farmer’s market to enjoy any day of the week.
Recipe adapted from Corn Frittata with Pecorino Romano Cheese featured in Cooking Light Magazine – June 2014
This simple frittata celebrates all that is wonderful about summer. Serve alongside a fresh green salad or sweet cherry tomatoes picked from the garden.
While eating too much corn isn’t ideal for a healthy thyroid diet (or anyone’s diet for that matter), but this is a great dish to eat for brunch and bring any leftovers for lunch the next day. Cooking the corn helps to destroy most of the goitrogenic compounds, making it easier for your body to digest properly.
Sweet Corn Frittata with Parsley & Bacon | Serves 6-8
Inspired by Corn Frittata with Pecorino Romano Cheese from Cooking Light – June 2014
1 1/2 cups of fresh corn kernels (about two large ears) – you could use frozen corn, but it will not be quite as tasty
2 green onions, sliced
4 slices of bacon, cut into small pieces
1/4 cup half & half (or you can use low-fat milk, not skim)
6 large eggs, lightly beaten
2 teaspoons butter
1/2 cup grated Pecorino Romano, Parmesan, or Manchego cheese, divided
2 tablespoons chopped fresh flat-leaf parsley, divided
salt + freshly ground black pepper, to taste
1) Cook bacon until crisp in a cast iron skillet. Drain on paper towel. Reserve 1 tablespoon of bacon drippings in pan.
2) Add corn and green onions to skillet stirring frequently, cook 3-5 minutes. Season with salt and ground black pepper. Remove corn from pan and cool slightly. Wipe skillet clean with a paper towel.
3) Whisk together lightly beaten eggs with half and half until well combined; season with salt and black pepper. Add corn, bacon, 1 tablespoon of parsley, and 1/4 cup of grated cheese and stir together.
4) Preheat oven broiler.
5) Bring cast iron skillet back up to medium heat. Melt 2 teaspoons of butter in pan, swirling to coat. Add egg mixture and cook for three minutes. Cover, reduce heat to low and cook 4-6 minutes until eggs are almost set in the center. Sprinkle with 1/4 cup of remaining cheese and place under the broiler until cheese melts and begins to brown slightly. Remove from broiler and let cool slightly. Garnish with remaining parsley and serve warm or at room temperature.
Note: As tempting as it may be, hold off using more than two large ears of corn or you’ll end up with more corn filling then egg throwing off the proper ratio.