Elote-Style Sweet Corn Scramble Bowls

Serves 4 · 12 min prep · 12 min cook

Ingredients

• 3 cups fresh corn kernels
• 8 large eggs
• 1/2 cup cotija cheese
• 3 tbsp mayonnaise
• 3 tbsp sour cream
• 2 lime
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 2 tbsp butter
• 1 jalapeño
• 1/4 cup fresh cilantro
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• optional for serving warm corn tortillas or tortilla chips

Instructions

1. 1In a small bowl whisk together the mayonnaise, sour cream, juice of one lime, chili powder, and smoked paprika until smooth; this is your elote crema. Taste and add salt if needed.
2. 2Heat a 12-inch nonstick skillet over medium-high heat and melt the butter. Add the fresh corn kernels and cook, stirring only occasionally, for 4 to 5 minutes until many kernels are brightly charred and fragrant.
3. 3Finely mince the jalapeño (remove seeds for less heat) and stir it into the corn for the last 30 seconds so it softens slightly. Season the corn with half the salt and transfer half of the mixture to a bowl for topping later.
4. 4Reduce the heat to medium-low. Crack the eggs directly into the remaining corn in the skillet, add the rest of the salt and the black pepper, and scramble gently with a spatula, folding the eggs into the corn until just set but still soft and glossy, about 2 to 3 minutes.
5. 5Remove the pan from heat immediately so the eggs do not overcook. Divide the scramble among four warm bowls.
6. 6Spoon the reserved charred corn over each bowl. Drizzle generously with the elote crema and crumble cotija cheese on top.
7. 7Chop the cilantro and scatter it over everything. Cut the remaining lime into wedges and squeeze fresh juice over each bowl just before eating.
8. 8Serve right away with warm tortillas or crushed tortilla chips on the side for scooping if desired.