I love my Mexican Street Corn Salsa and it is one of the most popular recipes on this site – ever! I have been incorporating it into different unique recipes and this Mexican Street Corn Frittata is a fun twist on these delicious flavors. This gluten-free and vegetarian frittata is simple to make and will be ready in less than 30 minutes for a quick and easy breakfast.
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If I am going to make breakfast, I want it to be delicious. But I also do not want to wake up really early to make it, either. No sacrificing sleep here! This Mexican Street Corn Frittata takes only 20 minutes and is incredibly simple. The jalapeno peppers provide a mild heat to the frittata, but each pepper is different! Try taste testing the pepper before cooking to better understand how spicy (or mild) your pepper is and if you need to adjust it at all.
Mexican Street Corn, also called Elote, is AMAZING. A corn cob is roasted and slathered in mayonnaise, chili powder, lime, cilantro, and cotija cheese. It is a special, special thing. One of my favorite party appetizers to make is a Mexican Street Corn Salsa which is always a huge hit. The flavors are so amazing and simple that they deserve to have a mini line of Mexican Street Corn inspired recipes which you can find here!
This Mexican Street Corn Frittata is vegetarian and gluten free, perfect for entertaining and holidays. Easily make a frittata for a crowd by doubling up the ingredients in the same skillet. It will take longer to cook through but will be just as simple and easy. A non-stick skillet is best for this frittata, but you can also use a cast iron skillet.