Roasted Mexican Street Corn & Chicken Frittata
Author: 
Recipe type: Frittata
Cuisine: Eggs
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Corn chicken and eggs with a kick
Ingredients
  • 2 ears of corn
  • 2 T mayonnaise (I use Duke's)
  • cayenne pepper to taste
  • chili powder to taste
  • 2 c shredded chicken
  • ½ cup sauteed onion
  • 7 eggs
  • 1½ cup half and half
  • 1½ cup mont jack cheese, shredded
Instructions
  1. Preheat the oven to 450. On two pieces of foil, squirt equal amounts of mayonnaise, lay the shucked corn on top, roll around, and sprinkle cayenne and chili powder.
  2. Close up the foil.
  3. Bake for about 25 minutes.
  4. Remove and cool.
  5. Cut the corn off the cob.
  6. Lower temperature to 350.
  7. Spray a deep dish 9 inch pie plate with Pam.
  8. Mix the eggs, half and half, and cheese (and more seasonings if you want).
  9. Mix the corn, chicken, onion
  10. Combine the two and pour into pan.
  11. Bake for about an hour or until set.
  12. Let cool and enjoy!
Recipe by kcreatives at https://kd316.com/2014/09/08/roasted-mexican-street-corn-chicken-frittata/