Elote-Spiced Sweet Corn Breakfast Hash with Crispy Eggs

Serves 4 · 15 min prep · 18 min cook

Ingredients

• 3 cups fresh sweet corn kernels
• 1 small zucchini
• 1 red bell pepper
• 1/2 yellow onion
• 1 jalapeño
• 2 garlic cloves
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp ground cumin
• 1 lime
• 1/3 cup crumbled cotija cheese
• 1/4 cup chopped fresh cilantro
• 4 large eggs
• 2 Tbsp neutral oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 Tbsp mayonnaise
• 2 Tbsp sour cream

Instructions

1. 1Dice the zucchini, bell pepper, and onion into small even pieces; mince the jalapeño and garlic. Pat the corn kernels dry with a towel so they char instead of steam.
2. 2Heat a large cast-iron or nonstick skillet over medium-high heat and add the oil. When it shimmers, add the onion and cook until translucent and starting to brown at the edges, about 3 minutes.
3. 3Add the zucchini, bell pepper, and jalapeño; cook, stirring occasionally, until the vegetables soften and pick up golden spots, 4 to 5 minutes.
4. 4Stir in the corn kernels, garlic, chili powder, smoked paprika, cumin, salt, and pepper. Spread everything in an even layer and let it sit undisturbed for 2 minutes so the corn chars.
5. 5Stir once, then press the hash flat again and cook another 2 minutes until fragrant and deeply golden in places. Squeeze half the lime over the pan and toss.
6. 6Push the hash to the edges of the skillet to create four wells. Crack an egg into each well, season the whites lightly, and cover the pan. Cook 3 to 4 minutes until the whites are set but yolks remain runny.
7. 7Meanwhile whisk the mayonnaise, sour cream, and a squeeze of remaining lime into a quick crema.
8. 8Uncover, scatter cotija and cilantro over the hash, and drizzle with the lime crema. Serve straight from the skillet with extra lime wedges.