Elote-Style Fresh Corn Breakfast Bowls with Soft Eggs

Serves 4 · 15 min prep · 15 min cook

Ingredients

• 3 cups fresh sweet corn kernels
• 4 large eggs
• 2 cups cooked brown rice or quinoa
• 3 tbsp mayonnaise
• 2 tbsp fresh lime juice
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 cup cotija cheese
• 1/3 cup fresh cilantro
• 3 scallions
• 1 tbsp butter
• 3/4 tsp kosher salt
• 1 lime lime wedges
• to serve hot sauce

Instructions

1. 1Warm the cooked rice or quinoa in a small saucepan with a splash of water so it is hot and fluffy when the bowls are assembled.
2. 2Melt butter in a large skillet over medium-high heat. Add the corn kernels in an even layer and cook undisturbed 3 minutes to develop char, then stir and cook 2 more minutes until bright and lightly blistered.
3. 3Season the charred corn with chili powder, smoked paprika, garlic powder, and half the salt; toss to coat and remove from heat.
4. 4In a small bowl whisk mayonnaise with lime juice and salt until smooth and drizzle-ready.
5. 5Bring a medium saucepan of water to a gentle simmer. Carefully lower in the eggs and cook exactly 6 and a half minutes for jammy yolks.
6. 6Transfer eggs to an ice bath for 1 minute, then peel under cool running water; the shells should slip off easily.
7. 7Divide the warm grains among four bowls. Top each with a generous mound of the seasoned charred corn.
8. 8Halve the soft-boiled eggs and nestle two halves into each bowl.
9. 9Drizzle the lime mayo over everything, then crumble cotija generously on top.
10. 10Scatter chopped cilantro and thinly sliced scallions across the bowls.
11. 11Serve with lime wedges and extra hot sauce on the side so everyone can adjust heat and brightness.
12. 12The corn mixture can be made the night before and reheated quickly for true back-to-school speed.