Culinary Actions

Excursions in Food

Southwest Style Corn Frittata

In addition to the spectacularly tasty Flat Steak with Chimichurri Sauce and Southwestern Corn Salsa, we made a Southwest Style Corn Frittata for the Iron Chef Mystery Challenge on our last night of cooking class. Go to that post for more on the challenge, but in essence, our group of five was given two surprise ingredients, at least one of each had to be central to an appetizer and an entree, prepared in 90 minutes.

The frittata was a hit! We came up with the ingredients list on our own, and ordered out for a few specialty items (such as the Serranos). Since this was our appetizer, we wanted to make it more appetizer-like, and so we used a circular cookie cutter to cut out discs of Frittata — acclaimed by the judges, and very tasty to boot.


1 to 3 Serrano Peppers (Adjust to your taste. Sub for Jalapenos, or any other similarly hot chili.)
3/4 cup Jarlsburg Cheese, grated
8 eggs, beaten
1 bunch cebollitos, chopped, separating base (oniony) from stalk (leafy)
1/2 med onion, chopped
1/3 cup bacon, minced (about 3 thick slices)
1 cup fresh corn kernels, removed from cob
1/4 bunch cilantro, picked


1. Preheat Oven for 350 degrees.

2. Roast the Serrano Chilis on a grill or in an oven. Put in bowl and cover with plastic wrap, to let them steam for a few minutes. Use your fingers and remove the skin, then chop.

3. in a 10 – 12 inch nonstick pan capable of going into the oven, cook up the minced bacon until it is crispy, then remove it from the pan and set aside. Drain much of the liquid fat, leaving only 1-2 tbsp — just enough to stir fry the rest.

4. Add in the chopped onion and the chopped green onion base, and saute for a minute or two. Then add in the corn, bacon and chopped, roasted serranos, and saute a minute more.

5. Set on top the cilantro, remaining ceboillitos and cheese. Then add in the eggs, and stir briefly, to ensure an even distribution of contents.

6. Cook for a few minutes, until the top is no longer runny, occasionally tipping the pan to let the excess egg run down to the bottom.

7. Once the egg on top is reasonably solid, place the pan into the oven for 15-20 minutes, until the top is dry to the touch.

8. Remove, and let sit for three to four minutes, then gently remove from the pan and set on a cooling grid.

9. Serve when warm or cold. If too spicy, sour cream can be served on the side, to cool the tounge.

Lessons Learned

In this particular case, the frittata was a touch overcooked on the bottom — not burnt, but more brown than ideal. This was due to a particularly runny corner of the frittata. During cooking, the runnyness was finally resolved by forcibly pushing the runniness over the side of the fritta, into the base of the pan, and then redistributing nearby egg.


Success! The judges very much liked our dish, particularly commenting on the presentation, using cookie cutter circles of frittata.

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