Elote-Style Fresh Corn Scramble Bowls

Serves 4 · 12 min prep · 15 min cook

Ingredients

• 3 cups fresh corn kernels
• 8 large eggs
• 1/2 cup cotija cheese
• 3 tbsp mayonnaise
• 2 fresh lime
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 2 tbsp unsalted butter
• 1 jalapeño
• 1/4 cup fresh cilantro
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 1 avocado
• 1 cup tortilla chips

Instructions

1. 1Heat a large cast-iron or stainless skillet over medium-high heat. Add half the butter and the fresh corn kernels in a single layer; let them sit undisturbed 2–3 minutes until deeply charred in spots, then stir and char another 2 minutes. Transfer half the corn to a bowl for topping.
2. 2Reduce heat to medium. Add the remaining butter and the finely diced jalapeño to the skillet with the remaining corn; cook 1 minute until fragrant.
3. 3In a bowl, beat the eggs with salt and pepper. Pour into the skillet and scramble slowly, folding the corn through the eggs, until just set and still glossy, about 3–4 minutes.
4. 4While the eggs cook, stir the mayonnaise with the juice of one lime, chili powder, and smoked paprika until smooth to make a quick crema.
5. 5Divide the corn scramble among four bowls. Crumble cotija generously over each, then drizzle with the chili-lime crema.
6. 6Top with the reserved charred corn, diced avocado, torn cilantro, and crushed tortilla chips for crunch.
7. 7Cut the remaining lime into wedges and serve alongside so everyone can brighten their bowl to taste.