I’ll keep this quick, because, at the moment, there’s a summer to live. There are wading pools to splash in, lemonades to sip, ice creams to scoop, sunsets to watch, and tents to pitch (this weekend! with our infant! wish us luck!). But, of course, one still must eat. And if one can be persuaded to cook indoors, with heat (a tall order—trust me, I get that), it should be something like this recipe, which requires only a brief burst of stovetop heat before a blink-and-you’ll-burn-it pass under the broiler.
We made this dish for dinner the other night, but it would also make a fantastic brunch or lunch. It’s unlike any other dish I’ve had—sort of like the love child of a frittata and nachos. I’ve either just sold you or lost you. Now, back to summer living. Enjoy, friends.
Corn & Scallion Chilaquiles
Adapted from Martha Stewart
1 tablespoon olive oil
6 scallions, finely chopped
1 jalapeno, minced
2 ears of corn, kernels shaved from the cob
1/2 teaspoon coarse salt
1 1/2 cups broken tortilla chips, plus whole chips for serving
1/4 cup cotija or feta cheese, crumbled
Cilantro sprigs, for serving
Avocado slices, for serving
Cherry tomatoes, for serving
Salsa, for serving
Lime wedges, for serving
Preheat broiler with rack in top third of oven. Heat olive oil in a large cast-iron skillet over medium high heat. Add scallions and chile and cook, stirring, 1 minute. Add corn and salt and cook, stirring, 1 minute.
Whisk together eggs in a large bowl and stir in chips. Add to skillet with corn and cook, stirring, until bottom starts to set but is still wet, 1-2 minutes. Scatter the cheese on top and transfer the skillet to the broiler and broil until eggs are set and lightly browned, about 2 minutes.
Serve with cilantro, avocado, tomatoes, salsa and limes.