Charred Elote Breakfast Bowls with Soft-Boiled Eggs

Serves 4 · 15 min prep · 15 min cook

Ingredients

• 4 fresh corn ears
• 4 large eggs
• 2 cups cooked brown rice or quinoa
• 1/2 cup cotija cheese
• 3 tbsp mayonnaise
• 2 fresh lime
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/3 cup fresh cilantro
• 1 avocado
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• to finish hot sauce

Instructions

1. 1Bring a medium saucepan of water to a rolling boil. Gently lower in the eggs and cook exactly 6 minutes 30 seconds for jammy yolks. Transfer immediately to an ice bath and peel when cool enough to handle.
2. 2Shuck the corn and place the ears directly over a gas flame or in a dry cast-iron skillet set over high heat. Rotate every 30 to 45 seconds until kernels are blistered and charred in spots, about 4 to 5 minutes total.
3. 3Stand each ear in a large bowl and slice the kernels off with a sharp knife; the bowl catches flying kernels. Season the hot corn with salt, chili powder, and smoked paprika.
4. 4In a small bowl whisk the mayonnaise with the juice of one lime and salt until smooth and pourable.
5. 5Warm the cooked rice or quinoa in the microwave or a small skillet. Divide among four bowls as the base.
6. 6Top each bowl with a generous pile of the warm charred corn. Crumble cotija over the corn, then drizzle with the lime mayo.
7. 7Halve the soft-boiled eggs and nestle two halves into each bowl. Dice the avocado and scatter it the eggs along with chopped cilantro.
8. 8Squeeze the remaining lime over everything, add a few dashes of hot sauce if desired, and serve immediately while the corn is still smoky-hot and the yolks are runny.