Charred Corn Cotija Breakfast Bowls with Soft Eggs

Serves 4 · 15 min prep · 15 min cook

Ingredients

• 4 fresh sweet corn ears
• 4 large eggs
• 2 cups cooked brown rice or quinoa
• 1/2 cup crumbled cotija cheese
• 3 tbsp mayonnaise
• 2 fresh lime
• 1 garlic clove
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/4 cup chopped fresh cilantro
• 2 tbsp olive oil
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 1 sliced avocado

Instructions

1. 1Shuck the corn and stand each ear upright in a wide bowl. Slice the kernels off with a sharp knife, catching every sweet piece. Pat the kernels dry with a towel so they will char instead of steam.
2. 2Heat a large cast-iron skillet over medium-high until very hot. Add half the olive oil, then the corn kernels in a single layer. Let them sit undisturbed for 2 to 3 minutes until deeply charred on one side, then stir and continue until many kernels are blistered and fragrant, about 5 to 6 minutes total. Season with salt.
3. 3While the corn chars, mince the garlic and zest one lime. In a small bowl whisk the mayonnaise with the garlic, lime zest, juice of one lime, chili powder, and smoked paprika until smooth and pourable.
4. 4Warm the cooked rice or quinoa in the microwave or a small saucepan so the bowls stay hot. Divide the grains among four bowls as the base.
5. 5Lower the skillet heat to medium and push the charred corn to the edges. Add the remaining oil, crack in the eggs, and cook sunny-side up or over-easy until the whites are set but yolks remain runny, 3 to 4 minutes. Season the eggs lightly with salt and pepper.
6. 6Spoon the hot charred corn over the grains. Nestle one soft egg into each bowl. Drizzle generously with the garlicky lime mayo.
7. 7Finish with crumbled cotija, sliced avocado, chopped cilantro, and an extra squeeze of lime. Serve immediately while the corn is still warm and the yolks can mingle with the dressing.