Charred Elote Grits Bowls with Soft Eggs

Named for Mexico's iconic elote street corn, this bowl folds charred kernels, cotija, and chili-lime into creamy stone-ground grits. Soft eggs finish the fusion breakfast with rich, runny yolks.

Serves 4 · 10 min prep · 25 min cook

Estimate for one serving

• 420 cal
• 18g protein
• 48g carbs
• 18g fat
• 5g fiber

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Ingredients

• 1 cup stone-ground grits
• 2 cups whole milk
• 2 cups water
• 2 tbsp unsalted butter
• 2 cups fresh corn kernels
• 1/2 cup cotija cheese
• 2 tbsp mayonnaise
• 1 lime
• 1 tsp chili powder
• 1 tsp kosher salt
• 4 large eggs
• 1/4 cup fresh cilantro
• 2 scallions
• to finish hot sauce

Instructions

1. 1Bring the milk and water to a gentle simmer in a medium saucepan, then slowly whisk in the grits and salt to prevent lumps.
2. 2Reduce heat to low and cook the grits, stirring often, until thick and creamy, about 15 to 20 minutes; finish by stirring in the butter.
3. 3While grits cook, heat a large cast-iron skillet over medium-high until very hot, then add the corn kernels in a single layer.
4. 4Let the corn char without stirring for 2 minutes, then toss until kernels are blistered and sweet-smelling with dark spots.
5. 5In a small bowl stir together mayonnaise, juice of half the lime, chili powder, and salt to make a quick elote crema.
6. 6Bring a separate shallow pan of water to a bare simmer, crack the eggs in one at a time, and poach until whites are opaque and yolks still soft, about 3 minutes.
7. 7Spoon hot grits into bowls, top with charred corn, crumbled cotija, sliced scallions, and chopped cilantro.
8. 8Place a poached egg on each bowl, drizzle with the elote crema and remaining lime juice, and finish with a few dashes of hot sauce.
9. 9Serve right away while the grits are still steaming and the egg yolk can run into the corn.