Charred Corn Elote Breakfast Bowls with Soft Eggs

Elote, Mexico’s iconic street corn, gets a morning twist in these breakfast bowls. Charred kernels meet a creamy cotija-chili dressing and soft eggs for smoky, tangy comfort in every bite.

Serves 4 · 15 min prep · 12 min cook

Estimate for one serving

• 355 cal
• 16g protein
• 28g carbs
• 22g fat
• 4g fiber

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Ingredients

• 3 fresh corn ears
• 4 large eggs
• 1/2 cup cotija cheese
• 3 tbsp mayonnaise
• 2 tbsp sour cream
• 1 lime
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/4 cup fresh cilantro
• 2 scallions
• 1 tbsp butter
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• to taste hot sauce

Instructions

1. 1Shuck the corn and cut the kernels from the cobs. Heat a large cast-iron skillet over medium-high heat until very hot.
2. 2Add the corn kernels in a single layer and let them char undisturbed for 2 to 3 minutes until deeply browned in spots. Stir once and continue cooking another 2 minutes until sweet and smoky. Season with salt and transfer half the corn to a bowl; keep the rest in the skillet off heat.
3. 3In a small bowl whisk together mayonnaise, sour cream, juice of half the lime, chili powder, and smoked paprika until smooth.
4. 4Return the skillet with remaining corn to medium-low heat. Add butter and crack in the eggs. Scramble gently until just set with soft curds, folding the charred corn through the eggs.
5. 5Divide the reserved plain charred corn among four bowls as the base. Top each with a portion of the corn-egg scramble.
6. 6Drizzle the creamy chili-lime sauce generously over each bowl.
7. 7Crumble cotija cheese on top, then scatter chopped cilantro and thinly sliced scallions.
8. 8Finish with a squeeze of remaining lime and a few dashes of hot sauce. Serve warm for a savory, spoonable weekday breakfast.