Best 8 Southwest Corn Frittata Recipes

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When you're looking for a tasty and wholesome breakfast, lunch, or dinner option, a southwest corn frittata is an excellent choice. This delectable dish is loaded with the vibrant flavors of the Southwest, featuring sweet corn, bell peppers, and zesty spices. The addition of eggs and cheese provides a protein-packed and creamy texture, making it a satisfying meal that can be enjoyed any time of the day.

Here are our top 8 tried and tested recipes!

SOUTHWESTERN SAUTEED CORN



Southwestern Sauteed Corn image

My mother-in-law came up with this corn skillet dish one night for dinner. Everyone who tries it absolutely loves it! -Chandy Ward, Aumsville, Oregon

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 5 servings.

Number Of Ingredients 7

1 tablespoon butter
3-1/3 cups fresh corn or 1 package (16 ounces) frozen corn
1 plum tomato, chopped
1 tablespoon lime juice
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/3 cup minced fresh cilantro

Steps:

  • In a large cast-iron or other heavy skillet, heat butter over medium-high heat. Add corn; cook and stir until tender, 3-5 minutes. Reduce heat to medium-low; stir in tomato, lime juice, salt and cumin. Cook until heated through, 3-4 minutes. Remove from heat; stir in cilantro.

Nutrition Facts : Calories 104 calories, Fat 3g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 256mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

SOUTHWEST CORN FRITTATA



Southwest Corn Frittata image

Categories     Cheese     Egg     Breakfast     Brunch     Sauté     Vegetarian     Kid-Friendly     Quick & Easy     Corn     Summer     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Serves 2, can be doubled

Number Of Ingredients 7

4 large eggs
1 cup fresh corn kernels (from about 2 ears of corn) or frozen, thawed
1/2 cup (packed) grated Monterey Jack cheese with jalapeños
3 tablespoons chopped fresh cilantro
2 6-inch-diameter corn tortillas, cut into small wedges
1 tablespoon olive oil
1 cup chopped onion

Steps:

  • Preheat broiler. Whisk eggs in medium bowl to blend. Mix in corn, cheese and 2 tablespoons cilantro. Sprinkle with salt and pepper. Mix in tortillas.
  • Heat oil in heavy medium broilerproof nonstick skillet over medium-high heat. Add onion and sauté until just tender, about 5 minutes. Pour egg mixture into skillet and stir to blend. Cover skillet. Cook frittata over low heat until eggs are almost set, about 8 minutes. Uncover skillet; broil frittata until top is set and starting to brown, about 1 minute. Slide frittata onto plate. Sprinkle with remaining 1 tablespoon cilantro. Cut into wedges and serve.

SOUTHWEST SKILLET CORN



Southwest Skillet Corn image

"This colorful stir-fried side complements any Mexican menu nicely," says Marilyn Smudzinski of Peru, Illinois.

Provided by Taste of Home

Categories     Side Dishes

Time 10m

Yield 4 servings.

Number Of Ingredients 6

1 medium sweet red pepper, chopped
1 tablespoon finely chopped seeded jalapeno pepper
1 tablespoon butter
1-1/2 teaspoons ground cumin
1 package (16 ounces) frozen corn, thawed
1/3 cup minced fresh cilantro

Steps:

  • In a large nonstick skillet, saute red pepper and jalapeno in butter until tender. Add cumin; cook for 30 seconds. Add corn and cilantro; saute 2 minutes longer or until heated through.

Nutrition Facts : Calories 138 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 37mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

SOUTHWEST CORN CASSEROLE



Southwest Corn Casserole image

Slightly spicy corn casserole

Provided by CrisDee

Categories     Corn Casserole

Time 1h

Yield 12

Number Of Ingredients 9

2 (11 ounce) cans whole kernel corn
1 (11 ounce) can cream-style corn
1 (10 ounce) can diced tomatoes with green chile peppers
1 (8.5 ounce) package dry corn muffin mix
1 (8 ounce) container sour cream
1 cup shredded Cheddar cheese
1 small onion, diced
1 large egg
2 teaspoons salt

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 13x9x2-inch baking pan or a large covered casserole dish.
  • Combine both types of corn, tomatoes, corn muffin mix, sour cream, Cheddar cheese, onion, egg, and salt in a very large bowl and mix well. Pour into the prepared pan.
  • Bake in the preheated oven until firm in the center, about 50 minutes.

Nutrition Facts : Calories 225.8 calories, Carbohydrate 26.4 g, Cholesterol 36.3 mg, Fat 11.2 g, Fiber 2.6 g, Protein 7 g, SaturatedFat 5.7 g, Sodium 951.4 mg, Sugar 2 g

ZESTY SOUTHWEST CORN SALAD



Zesty Southwest Corn Salad image

Easy and delicious, this salad is refreshing with your summer grilled dishes.

Provided by CookingQueen

Categories     Corn Salad

Time 20m

Yield 10

Number Of Ingredients 12

2 (16 ounce) packages frozen corn, thawed and drained
1 ½ cups cherry tomatoes, halved
½ cup diced green bell pepper
⅓ cup diced red onion
¼ cup olive oil
3 tablespoons freshly chopped cilantro
2 tablespoons red wine vinegar
2 tablespoons fresh lime juice
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
½ teaspoon cayenne pepper

Steps:

  • Combine corn, tomatoes, bell pepper, and onion in a large bowl.
  • Whisk olive oil, cilantro, vinegar, lime juice, chili powder, cumin, garlic powder, and cayenne together in a small bowl. Add dressing to corn mixture just before serving and toss well.

Nutrition Facts : Calories 139.5 calories, Carbohydrate 21.5 g, Fat 6.3 g, Fiber 2.8 g, Protein 3.2 g, SaturatedFat 0.9 g, Sodium 8.6 mg, Sugar 3.6 g

SOUTHWESTERN FRITTATA



Southwestern Frittata image

This recipe is a modified version of the Southwestern Frittata served at the Joshua Grindle Inn. A wonderful B&B in Mendocino, Ca. I have modified it to more suit my family's tastes. Prepare the night before, and just pop into the oven in the morning for a special breakfast. We always have this as Christmas breakfast. It is in the oven baking while we open presents. You can use egg substitute, but if you do, add additional 1/2 to 1 cup grated cheese. Also, if you like spicy, increase green chilies to 14 oz, and use 1/2 teaspoon Cumin. You can also use corn tortillas instead of the whole wheat.

Provided by Simply Chris

Categories     Breakfast

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 14

8 whole wheat tortillas
7 ounces diced green chilies
2 cups shredded monterey jack cheese
2 cups shredded sharp cheddar cheese
1 cup onion, chopped
3 garlic cloves, minced
4 medium tomatoes, diced
10 eggs, beaten
3/4 cup milk
1/4 teaspoon cumin
1 teaspoon salt
1/2 teaspoon black pepper
paprika (optional)
cooking spray

Steps:

  • Lightly spray a 9x13-inch baking dish.
  • Mix the onion, garlic and cheeses.
  • Mix the chilies and chopped tomatoes.
  • Cut or tear the tortillas into 1 inch strips.
  • Spread 1/3 of the chili and tomato mixture in the bottom of the pan.
  • Top with 1/3 of the tortilla strips.
  • Cover with 1/3 of the cheese mixture.
  • Repeat layers until all ingredients are used.
  • Beat eggs and milk together with the Cumin, Salt and Pepper.
  • Pour the egg mixture over the the layers.
  • Sprinkle with the paprika.
  • Cover with foil and refrigerate overnight.
  • Next morning, preheat oven to 350 degree.
  • Remove foil and bake for 45 minutes.

SOUTHWESTERN FRITTATA



Southwestern Frittata image

Looking for a skillet meal? Then check out this Southwestern frittata made using eggs, bell pepper and corn - made ready in 25 minutes!

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 25m

Yield 4

Number Of Ingredients 10

8 eggs
1/4 cup water
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon coarse ground black pepper
2/3 cup chopped red bell pepper
2/3 cup frozen whole kernel corn, thawed
3 tablespoons chopped fresh cilantro or parsley
2 tablespoons chopped onion
1/2 cup shredded taco-seasoned cheese blend (2 oz)

Steps:

  • Heat oven to 350°F. In medium bowl, beat eggs, water, salt, cumin and pepper with wire whisk until blended. In small bowl, mix remaining ingredients except cheese.
  • Spray 10-inch ovenproof skillet with cooking spray; heat over medium-high heat. Pour egg mixture into hot skillet. Reduce heat to medium; spoon vegetable mixture over egg mixture. Cook 5 minutes, lifting edges occasionally and tipping skillet to allow uncooked egg mixture to flow to bottom of skillet. Sprinkle with cheese.
  • Place skillet in oven; bake 9 to 10 minutes or until eggs are set. Cut into wedges to serve.

Nutrition Facts : Calories 240, Carbohydrate 9 g, Cholesterol 435 mg, Fat 1/2, Fiber 1 g, Protein 17 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 820 mg, Sugar 4 g, TransFat 0 g

SOUTHWESTERN FRITTATA



Southwestern Frittata image

This colorful frittata can turn a brunch or light dinner into a fiesta. Tastes great served with potatoes and fruit on the side

Provided by TishT

Categories     Breakfast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

2 teaspoons butter
2/3 cup red onion, chopped
2/3 cup sweet red pepper, chopped
1 cup fresh whole kernel corn or 1 cup frozen whole kernel corn
1 jalapeno pepper, seeded and finely chopped
4 eggs
6 egg whites
1/3 cup finely chopped fresh cilantro
1/2 teaspoon salt (optional)
1 pinch ground black pepper

Steps:

  • Coat a large (oven usable) skillet with no-stick spray.
  • Add the butter and melt over medium heat.
  • Add the onions and red peppers; cook, stirring, for 3 minutes.
  • Add the corn and jalapeño peppers; cook, stirring, for 3 minutes.
  • In a small bowl, lightly beat together the eggs, egg whites, cilantro, salt and black pepper.
  • Add to the pan and swirl to evenly distribute the mixture.
  • Cook for 5 minutes, gently lifting the egg mixture from the sides of the pan with a spatula as it becomes set.
  • Cook until the eggs are set on the bottom but still moist on the top.
  • Remove from the heat.
  • Broil for 1 minute, or until the top is golden.
  • Use a spatula to loosen the frittata from the skillet and slide it onto a serving plate.
  • Cut into wedges to serve.

Nutrition Facts : Calories 168.4, Fat 7.5, SaturatedFat 2.8, Cholesterol 216.5, Sodium 300.1, Carbohydrate 12.9, Fiber 1.8, Sugar 4, Protein 13.3

Tips:

  • Use fresh, high-quality ingredients for the best flavor.
  • Don't overcook the frittata, or it will become dry and tough. It should be cooked until the center is just set.
  • If you don't have a cast iron skillet, you can use a regular non-stick skillet. Just be sure to preheat it over medium-high heat before adding the frittata mixture.
  • Serve the frittata warm or at room temperature. It can be enjoyed for breakfast, lunch, or dinner.
  • To make a vegetarian version of this recipe, omit the bacon and use vegetable broth instead of chicken broth.

Conclusion:

This Southwest corn frittata is a delicious and easy-to-make dish that is perfect for any occasion. It's packed with flavor, thanks to the combination of corn, black beans, bell peppers, and cheese. And it's a great way to use up leftover corn on the cob.

So next time you're looking for a quick and easy meal, give this Southwest corn frittata a try. You won't be disappointed!

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