Elote-Spiced Corn & Zucchini Breakfast Hash with Crispy Eggs

Elote, Mexico’s iconic street corn, lends its chili-lime-cotija magic to this sunny breakfast hash. Sweet corn and zucchini sizzle in one skillet beneath crispy-edged eggs for a weeknight-friendly morning feast.

Serves 4 · 15 min prep · 18 min cook

Estimate for one serving

• 340 cal
• 16g protein
• 24g carbs
• 22g fat
• 4g fiber

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Ingredients

• 3 cups fresh sweet corn kernels
• 2 medium zucchini
• 4 large eggs
• 3 tbsp olive oil
• 1 small yellow onion
• 2 garlic cloves
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/3 cup crumbled cotija cheese
• 1/4 cup chopped fresh cilantro
• 1 lime
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp mayonnaise
• 1 tsp hot sauce

Instructions

1. 1Dice the zucchini into small half-inch cubes and finely chop the onion and garlic.
2. 2Heat a large cast-iron or heavy skillet over medium-high heat and add olive oil until it shimmers.
3. 3Add the onion and cook, stirring, until translucent and starting to brown at the edges.
4. 4Stir in the zucchini and corn kernels; season with salt, pepper, chili powder, smoked paprika, and cumin.
5. 5Cook undisturbed for a couple of minutes so the vegetables develop golden char, then stir and continue until zucchini is tender-crisp and corn is lightly blistered.
6. 6Push the hash to the sides of the skillet to create four wells; drizzle a little more oil into each well if the pan looks dry.
7. 7Crack an egg into each well, reduce heat to medium, and cook until the whites are set and the edges turn lacy and crisp while yolks stay runny.
8. 8Meanwhile stir mayonnaise with a squeeze of lime juice and hot sauce to make a quick crema.
9. 9Remove the skillet from heat; crumble cotija over the hash and scatter chopped cilantro.
10. 10Squeeze the remaining lime over everything and drizzle with the crema.
11. 11Serve straight from the skillet while the eggs are still hot and the corn tastes sweet and smoky.