Elote-Spiced Corn Hash with Crispy Chili Eggs & Lime Crema

Elote, Mexico’s iconic street corn, dresses kernels in chili, lime, and creamy tang. This skillet breakfast hash folds those bright spices into sweet corn and potatoes, then crowns them with crispy chili eggs and zesty lime crema.

Serves 4 · 15 min prep · 18 min cook

Estimate for one serving

• 390 cal
• 15g protein
• 32g carbs
• 25g fat
• 5g fiber

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Ingredients

• 3 cups fresh sweet corn kernels
• 1 large small red potato
• 1 red bell pepper
• 1 jalapeño
• 4 large eggs
• 1/4 cup mayonnaise
• 1/4 cup sour cream or Greek yogurt
• 2 lime
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 tsp kosher salt
• 1/3 cup cotija cheese
• 1/4 cup fresh cilantro
• 2 Tbsp chili crisp or hot sauce
• 2 Tbsp neutral oil
• 1 Tbsp unsalted butter

Instructions

1. 1Dice the potato into 1/2-inch cubes and place in a microwave-safe bowl with a splash of water. Cover and microwave until just tender, about 4 minutes; drain well.
2. 2Dice the red bell pepper and mince the jalapeño (remove seeds for less heat). Zest one lime and juice both.
3. 3In a small bowl whisk the mayonnaise, sour cream, lime zest, half the lime juice, salt, and a little chili powder to make a quick lime crema. Chill until serving.
4. 4Heat a large cast-iron or heavy skillet over medium-high heat with the oil. Add the drained potato cubes and cook undisturbed until golden on one side, about 3 minutes.
5. 5Add the corn kernels, bell pepper, and jalapeño. Season with remaining chili powder, smoked paprika, garlic powder, and salt. Cook, stirring only occasionally, until the corn chars in spots and the vegetables soften, 6 to 8 minutes.
6. 6Push the hash to the sides of the skillet. Add the butter in the center, then crack in the eggs. Spoon a little chili crisp over each yolk. Cover the skillet and cook until the whites are set but yolks remain runny, 3 to 4 minutes.
7. 7Uncover and squeeze the remaining lime juice over the hash. Sprinkle with crumbled cotija and chopped cilantro.
8. 8Divide the elote-style hash among plates, topping each portion with a crispy chili egg. Drizzle lime crema generously over everything and serve hot.