Sweet corn, gooey brie, and a subtle heat make this corn, jalapeno, and brie frittata perfect for any meal!
Corn, Jalapeno, and Brie Frittata

Have you eaten enough corn this summer?

Trick question:

There is never enough.


After all, it’s a superfood!

Okay, not in the acai berry sense of the word. Though in its dried form, it is a whole grain.

(Technically.) (For the record.)

I really meant that it’s a superHERO food. I mean, it got my husband to eat cabbage last week! Willingly! Without pretending to dry heave the whole time!

I’m pretty sure acai berries can’t do that.


In this frittata, though, I’m not using it to mask any secret ingredients. It’s just there to do it’s natural thang…

…which is to add juicy pops of sweetness to every spicy gooey cheesy bite!


The corn is sauteed very briefly with jalapenos and garlic and then mixed with milk, eggs, and BRIE. Then baked to melty cheese breakfast/lunch/dinner-appropriate perfection. Hands on time is minimal, making it great for weeknight eating.

Though, I recommend it for all/every meal of the day. It’s like I said before – there is never enough.

Corn, Jalapeno, and Brie Frittata
Sweet corn, gooey brie, and a subtle heat make this corn, jalapeno and brie frittata perfect for any meal!
Yield: 4-6 servings
  • 2 tbsp olive oil
  • 4 cloves garlic, minced
  • 2 jalapenos, seeded and minced
  • 2 ears of corn kernels
  • 2 oz basil, chopped
  • 6 large eggs
  • 1 cup milk
  • Salt, to taste
  • 8 oz brie, cut into ½-inch dice
  1. Heat oven to 375F. Grease a 10-inch tart pan and set aside.
  2. In a medium skillet, heat the olive oil over medium-high heat. Add the garlic and jalapenos to the pan and saute for 1-2 minutes or until fragrant. Stir in the corn, basil, and a pinch of salt. Saute for 2-3 minutes or until just tender. Set aside.
  3. In a large bowl, whisk together the eggs and milk. Season to taste with salt and black pepper.
  4. Pour the corn-jalapeno mixture into the tart pan. Pour the eggs and milk over it. Spread the brie evenly around the pan.
  5. Bake for 30-40 minutes, or until set. Let rest for 5-10 minutes before serving.
An Eats Well With Others Original
Nutrition Information
Serving size: ⅙th of recipe

Eggs for every meal!

everything but the kitchen sink frittata

Everything-But-the-Kitchen-Sink Frittata

roasted eggplant, tomato, and ricotta fritatta

Spicy Roasted Eggplant, Tomato, and Ricotta Frittata

vegetable and cheddar strata

Vegetable and Cheddar Strata

From Around the Web:

Tomatillo Shakshouka from Tasting Table

Mexican Hash Brown Stack from Blogging Over Thyme

Baked Green Chilaquiles with Sweet Corn + Summer Squash from The Bojon Gourmet

Mediterranean Eggs from The Live-In Kitchen

Avocado and Egg Toast with Aleppo Oil from I Will Not Eat Oysters


Share →

37 Responses to Corn, Jalapeno, and Brie Frittata

  1. Krista says:

    Ohhh, you make me crave the first sweet corn of summer, Joanne. 🙂 Only a few more months and I’ll get my chance. 🙂

  2. That frittata looks so goey and delicious. I ate so much brie last Christmas, that I haven’t had it since, but I think I am finally ready to indulge in it again.

  3. There you go, putting brie in things again! I love the pleasing pop of sweetness that corn provides, I’m sure its even more pleasing against the creamy brie. Yummy!

  4. Joanne, this frittata is an event. LOVE the flavors and combination of ingredients. . LOVE! and that shot of the corn. . ohmygawd. . looks so good!!! Hooray for superHERO food!

  5. Zainab says:

    Corn!!!! With jalapeños and egg goodness. Yes girlfriend. And there is nothing like too much corn pfft

  6. Is it possible to fall in love with a frittata? Let me answer that: YES! Saving this for when my Whole 30 is over, because this needs to happen in my kitchen. 🙂

  7. This just made my menu for the week. LOVING the combo! Thx. 😀

  8. Oh, gosh. This is just one kinda breakfast that I’d like to wrap my mouth around every.single.Monday. Cannot even handle how awesome this frittata looks, Joanne!

  9. That frittata looks so delish and flavorful,Joanne! Jalapeños, corn, and egg! There is so much to LOVE!

  10. I’m actually in charge of making a frittata in a couple of weeks… so using this recipe!

  11. Julia says:

    I definitely have not had enough corn this summer, nor enough jalapeno or brie, so I say I had better make up for lost time with this supah fresh frittata! I want a uuuuge slice right now!

  12. Heath says:

    Oh my gosh this looks delicious! Gooey and amazing!

  13. Meg says:

    Sounds and looks delicious! I’ve gotten into frittatas and quiche lately . . . love that you could make this on a weekend and reheat it for breakfasts (and lunches, and dinners!) for the week to come.

  14. I really identify with the ‘never enough corn’ sentiment. I also feel the same way about jalapenos (and when I wasn’t vegan, brie!) so this frittata is CALLING my name!

  15. SallyBR says:

    Brie frittata… did you really say that?

    I think I am in love….

  16. Your husband sounds funny, as if he would actually heave on anything you made! Another winner for a patio lunch for me here.

  17. Yum! This has got me craving some sweet corn. Next trip to Trader Joe’s <– corn for sure. What a great brunch dish!

  18. I need this in and around my face, right now.

  19. you are so right. you can always eat more corn! 🙂 looks like a GREAT fritatta!

  20. CakePants says:

    I definitely have NOT had enough corn this summer, but even if I had, this looks absolutely irresistible! I wouldn’t have thought to use brie in a frittata but now I’m practically drooling over my keyboard. Yum!

  21. I HAVE NOT YET HAD ANY CORN THIS SUMMER. Serious disaster! I’ve been distracted by the fruit! I do have corn cobs in my kitchen now though, so it’s time to catch up for lost time.

  22. I have definitely not eaten enough corn this summer. But I’m working on it. Actually grilling some tonight. Or making a brie frittata. You’ve screwed up my plan.

  23. This look amazing for breakfast, lunch OR dinner!

  24. It’s DINNER time over here..and I am getting really HUNGRY just looking at this delicious frittata.

  25. Kelly says:

    I can never get enough corn during the summer especially when you stuff it inside a frittata. Holy cow does this look incredible – I need this for lunch right now!

  26. Nancy says:

    Oh my goodness I couldn’t stand waiting I just jumped up from my computer halved the recipe for the two of us and made this with less milk, stove top and finished it in the broiler. Delicious! Husband keeps sneaking more and making hmhmhm-ing noises! Thank you Joanne.

  27. I love frittatas, but I don’t like brie. I know I need to be able to appreciate it, but just something about it I don’t like. I do like it with different jams, so maybe inside the frittata I could do it! I’ll be giving this a try!

  28. Eileen says:

    I have eaten a grand total of zero corn this summer! Clearly I need to get cracking. This frittata sounds like a fantastic way to do it. I love the addition of fresh basil!

  29. Ummm, can I have you left overs? Like, now! I’m loving this so much. Corn and jalapenos with brie! Sounds so incredible!

  30. This must have been delicious Joanne 🙂

  31. easypeasy says:

    Couldn’t agree more corn is amazing! And of course we love corn at our house so can’t wait to give a try it looks fantastic 🙂

  32. I can NEVER have enough corn, and frittatas are SO good. And adding BRIE?! *swoon*

  33. I thought I had had my fill of corn – then I saw this! YUM! Girl, this sounds amazing!

  34. grace says:

    i’m obsessed with corn and think this looks absolutely amazing! i might sub mozzarella in place of brie, but either would be more than acceptable!

  35. Oh, I do love corn – unfortunately JR doesn’t (yep weird!) – this frittata looks fab.

  36. I agree, never too much sweet corn. This looks like THE perfect frittata, Joanne.

Leave a Reply

Your email address will not be published.