Labor Day Grilled Foil-Pack Frittatas with Charred Corn, Heirloom Tomatoes & Basil

How to Make Labor Day Grilled Foil-Pack Frittatas with Charred Corn, Heirloom Tomatoes & Basil

1. 1

   Step 1: Preheat grill and char the corn & tomatoes

   Set up a two-zone fire: one side hot/direct (about 500°F / 260°C) and one side indirect/lower (about 350°F / 175°C). Brush corn and halved tomatoes with olive oil and season lightly with kosher salt and pepper. Place the corn and tomatoes cut-side down on the hot side and char: rotate corn every few minutes until evenly blackened in spots (about 8–10 minutes total); tomatoes need 2–4 minutes per side until blistered and charred. Move charred veg to the cooler side to stop cooking and cool slightly.

   For this step

   • 3 earsFresh sweet corn (on the cob)
   • 2 mediumHeirloom tomatoes (medium)
   • 1 tbspExtra-virgin olive oil
   • 1 tspKosher salt
   • 1/2 tspFreshly ground black pepper
   
2. 2

   Step 2: Remove kernels, dice tomatoes and chop basil

   When cool enough to handle, cut the kernels off the cobs into a bowl and roughly dice the charred heirloom tomatoes, discarding excess liquid if desired. Chop the basil and reserve a small handful for garnish. Taste the corn and tomatoes and adjust seasoning with a pinch more salt or pepper if needed.

   For this step

   • 1/4 cupFresh basil, packed and chopped
   
3. 3

   Step 3: Whisk eggs and assemble foil packs

   In a large bowl whisk together the eggs and milk until blended. Stir in the charred corn kernels, diced tomatoes, shredded cheddar and chopped basil. Lay out 4 sheets of heavy-duty foil (about 12 x 12 in.), divide the mixture evenly among them (about 1/4 of the mixture per sheet), fold foil up around the mixture leaving a small vent, and crimp edges to form a loose packet that will puff as the frittata cooks.

   For this step

   • 8 largeLarge eggs
   • 1/3 cupWhole milk
   • 1 cupSharp cheddar, shredded
   • 4 sheetsHeavy-duty aluminum foil (12 x 12 in. sheets)
   
4. 4

   Step 4: Cook the foil-pack frittatas on the grill

   Place the sealed packets seam-side up on the indirect side of the grill and cook until the eggs are set when gently squeezed and no longer liquid in the center, about 12–15 minutes. For a touch of extra char and to set edges, open the packets and place them briefly over direct heat for 1–2 minutes, watching carefully to avoid burning. Use a thermometer if desired — set eggs register about 160°F (71°C).
   
5. 5

   Step 5: Rest, garnish, and reheating notes

   Let packets rest 2 minutes, then open carefully (steam will be hot) and garnish with reserved basil and an extra sprinkle of cheddar if you like. To make ahead: prepare through Step 3, refrigerate up to 24 hours, then grill from chilled for 15–18 minutes; to reheat cooked packs, place sealed packets on the indirect grill or in a 350°F oven for about 8–10 minutes until warmed through.

1. Set up a two-zone fire: one side hot/direct (about 500°F / 260°C) and one side indirect/lower (about 350°F / 175°C). Brush corn and halved tomatoes with olive oil and season lightly with kosher salt and pepper. Place the corn and tomatoes cut-side down on the hot side and char: rotate corn every few minutes until evenly blackened in spots (about 8–10 minutes total); tomatoes need 2–4 minutes per side until blistered and charred. Move charred veg to the cooler side to stop cooking and cool slightly.
2. When cool enough to handle, cut the kernels off the cobs into a bowl and roughly dice the charred heirloom tomatoes, discarding excess liquid if desired. Chop the basil and reserve a small handful for garnish. Taste the corn and tomatoes and adjust seasoning with a pinch more salt or pepper if needed.
3. In a large bowl whisk together the eggs and milk until blended. Stir in the charred corn kernels, diced tomatoes, shredded cheddar and chopped basil. Lay out 4 sheets of heavy-duty foil (about 12 x 12 in.), divide the mixture evenly among them (about 1/4 of the mixture per sheet), fold foil up around the mixture leaving a small vent, and crimp edges to form a loose packet that will puff as the frittata cooks.
4. Place the sealed packets seam-side up on the indirect side of the grill and cook until the eggs are set when gently squeezed and no longer liquid in the center, about 12–15 minutes. For a touch of extra char and to set edges, open the packets and place them briefly over direct heat for 1–2 minutes, watching carefully to avoid burning. Use a thermometer if desired — set eggs register about 160°F (71°C).
5. Let packets rest 2 minutes, then open carefully (steam will be hot) and garnish with reserved basil and an extra sprinkle of cheddar if you like. To make ahead: prepare through Step 3, refrigerate up to 24 hours, then grill from chilled for 15–18 minutes; to reheat cooked packs, place sealed packets on the indirect grill or in a 350°F oven for about 8–10 minutes until warmed through.