Elote-Style Soft Scramble Bowls with Charred Corn

Serves 4 · 10 min prep · 12 min cook

Ingredients

• 3 cups fresh corn kernels
• 8 large eggs
• 2 Tbsp unsalted butter
• 3 Tbsp mayonnaise
• 2 Tbsp fresh lime juice
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 cup cotija cheese, crumbled
• 1/3 cup fresh cilantro, chopped
• 3 green onions, sliced
• 1 jalapeño, seeded and minced
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 4 warm corn tortillas or toast
• 1 lime lime wedges

Instructions

1. 1Heat a large cast-iron or carbon-steel skillet over medium-high until very hot. Add the corn kernels in a single layer and cook undisturbed 2 to 3 minutes until deeply charred on one side; stir and continue 2 more minutes until blistered and sweet-smelling. Season lightly with salt and transfer half the corn to a bowl for topping.
2. 2Reduce heat to medium-low and add the butter to the remaining corn in the skillet. In a separate bowl whisk the eggs with salt and pepper until just blended.
3. 3Pour the eggs over the buttery corn. Gently fold with a spatula every 20 seconds, creating large soft curds. Cook only 2 to 3 minutes until the eggs are still slightly wet and glossy; they will finish off-heat.
4. 4While the eggs rest, stir together the mayonnaise, lime juice, chili powder, and smoked paprika in a small bowl to make a quick elote crema. Taste and adjust salt or lime.
5. 5Divide the soft scramble among four warm bowls. Drizzle each generously with the chili-lime crema.
6. 6Scatter the reserved charred corn, crumbled cotija, chopped cilantro, sliced green onions, and minced jalapeño over the top.
7. 7Serve immediately with warm corn tortillas or thick toast on the side and extra lime wedges for squeezing. The contrast of creamy eggs, smoky corn, and salty cheese should hit every elote note in breakfast form.
8. 8Leftover charred corn can be made the night before and refrigerated; reheat quickly in a dry skillet before scrambling to keep weekday mornings under 15 minutes.