Charred Sweet-Corn Elote Breakfast Bowls with Jammy Eggs

Elote, Mexico’s iconic street corn, gets a morning twist in these bowls. Charred sweet kernels meet creamy mayo-lime heat, cotija, and jammy eggs for a bright, skillet-kissed breakfast that still tastes like the fairground classic.

Serves 4 · 15 min prep · 15 min cook

Estimate for one serving

• 420 cal
• 17g protein
• 38g carbs
• 24g fat
• 7g fiber

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Ingredients

• 4 fresh sweet corn ears
• 2 tbsp unsalted butter
• 3 tbsp mayonnaise
• 1 lime
• 1 tsp chili powder
• 1/2 cup cotija cheese
• 1/4 cup fresh cilantro
• 4 large eggs
• 1 avocado
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 3 scallions
• 2 cups cooked quinoa or rice

Instructions

1. 1Shuck the corn and cut the kernels from the cobs into a bowl. Thinly slice the scallions and chop the cilantro. Halve and pit the avocado, then slice it.
2. 2Heat a large cast-iron skillet over medium-high until very hot. Add the butter and swirl until foaming. Scatter in the corn kernels in an even layer.
3. 3Let the corn sit undisturbed for 2 to 3 minutes so the bottoms char and blister. Stir once, then char another 2 minutes until sweet and smoky. Season with salt and chili powder.
4. 4While the corn chars, bring a small saucepan of water to a gentle boil. Lower the eggs in and cook exactly 7 minutes for jammy yolks. Transfer to an ice bath for 1 minute, then peel.
5. 5Warm the cooked quinoa or rice if needed and divide among four bowls. Spoon the hot charred corn over the grains.
6. 6Stir mayonnaise with the juice of half the lime and chili powder to make a quick crema. Drizzle over the corn.
7. 7Halve the jammy eggs and nestle them into each bowl. Top with crumbled cotija, sliced avocado, scallions, and cilantro.
8. 8Squeeze remaining lime over everything, dust with extra chili powder, and serve immediately while the corn is still warm and the eggs runny.