This recipe is an original that I was contracted to create for the Arkansas Farm Bureau.
Growing up corn was always a staple in our summer menus. My mom always made the absolute best grilled barbecue chicken, the likes of which haven’t been matched even to this day, and on the side we would have potato salad and corn with butter and black pepper. The days when I had braces were some of the hardest of my life because those sweet ears of corn had to be shorn of their kernels to be eaten, and I think I made a point to eat corn in the off-season the moment they were removed.
When I was in college one of my roommates found the best deal on fresh sweet corn at the store and came home with – not kidding – 30 ears of corn for the three of us to split. Yes I’m serious, and yes we totally ate them all. Steamed and grilled, all slathered with butter and salt and pepper, and to this day that is some of the best corn I’ve ever had.
All this to say that corn is a staple still, even after the binging and the braces. It’s a love that will last forever, and while nothing beats fresh corn in the summer, the beauty of frozen corn will work well in this recipe too. I like to spice my frittata up with a chopped jalapeno pepper, but you can certainly leave it out if desired. Another little tip? I highly recommend searing the sausage first because that caramelization is key to great flavor. You don’t have to, but I think you’ll want to!
Ready for the recipe? Head on over to the Taste Arkansas!