Elote-Style Savory Oat Bowls with Soft-Boiled Eggs & Cotija

Elote, Mexico’s iconic street corn, gets a breakfast remix in these savory oat bowls. Charred sweet corn, cotija, chili-lime mayo, and jammy soft-boiled eggs turn humble oats into a bright, street-food-inspired morning bowl.

Serves 4 · 10 min prep · 18 min cook

Estimate for one serving

• 410 cal
• 18g protein
• 48g carbs
• 17g fat
• 7g fiber

Every recipe here is free to read.

Ingredients

• 2 cups old-fashioned rolled oats
• 3.5 cups low-sodium chicken or vegetable broth
• 2 cups fresh sweet corn kernels
• 4 large eggs
• 3 tbsp mayonnaise
• 2 tbsp fresh lime juice
• 1.5 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 cup cotija cheese
• 1/3 cup fresh cilantro
• 3 green onions
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp chili crisp or hot sauce

Instructions

1. 1Bring a small saucepan of water to a rolling boil. Gently lower in the eggs and cook exactly 7 minutes for jammy yolks. Transfer immediately to an ice bath and peel when cool enough to handle.
2. 2While the eggs cook, heat a large dry skillet over medium-high. Add the corn kernels and char 3 to 4 minutes, stirring only once or twice, until many kernels are deeply browned and fragrant. Season lightly with salt and set aside.
3. 3In a medium saucepan combine the oats and broth. Bring to a simmer over medium heat, then reduce to medium-low and cook 5 to 7 minutes, stirring often, until the oats are creamy and most liquid is absorbed. Season with remaining salt and pepper.
4. 4In a small bowl stir together the mayonnaise, lime juice, chili powder, smoked paprika, and garlic powder until a smooth elote crema forms.
5. 5Thinly slice the green onions and roughly chop the cilantro. Crumble the cotija if it is not already crumbled.
6. 6Divide the savory oats among four warm bowls. Top each with a generous pile of the charred corn.
7. 7Halve the soft-boiled eggs and nestle two halves into each bowl so the jammy yolks can mingle with the oats.
8. 8Drizzle the elote crema generously over the corn and eggs. Sprinkle cotija, green onions, and cilantro on top.
9. 9Finish each bowl with a spoonful of chili crisp or a few dashes of hot sauce for crunch and heat. Serve right away while the oats are still creamy and the eggs warm.