Savory Street-Corn Grits with Chili-Crisp Fried Eggs

Mexican street corn, or elote, lends its smoky-sweet char and cotija tang to a bowl of creamy stone-ground grits. Chili-crisp fried eggs add a spicy crunch that turns this Southern classic into a bold brunch favorite.

Serves 4 · 10 min prep · 25 min cook

Estimate for one serving

• 495 cal
• 21g protein
• 42g carbs
• 28g fat
• 6g fiber

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Ingredients

• 1 cup stone-ground grits
• 2 cups fresh sweet corn kernels
• 2 cups whole milk
• 2 cups water
• 3 Tbsp unsalted butter
• 1 cup shredded sharp cheddar cheese
• 4 large eggs
• 1/4 cup chili crisp
• 2 Tbsp mayonnaise
• 1 lime
• 1/3 cup crumbled cotija cheese
• 1/4 cup fresh cilantro
• 1 1/4 tsp kosher salt
• 1/2 tsp smoked paprika
• 3 scallions

Instructions

1. 1In a medium saucepan bring the milk, water, and most of the salt to a boil over medium-high heat. Whisk in the grits in a steady stream, reduce heat to low, cover, and cook 15 to 18 minutes, stirring every few minutes until thick and creamy.
2. 2While the grits cook, heat a large skillet over medium-high. Add the corn kernels and cook 4 to 5 minutes, stirring occasionally, until lightly charred and sweet.
3. 3Stir the butter, shredded cheddar, half the charred corn, and smoked paprika into the finished grits until melted and smooth. Taste and adjust salt. Keep warm over lowest heat.
4. 4In a small bowl stir together the mayonnaise, juice of half the lime, and a spoonful of chili crisp to make a quick elote-style drizzle.
5. 5Wipe the corn skillet, add a thin layer of chili crisp oil, and fry the eggs over medium heat 2 to 3 minutes until the edges are lacy and crisp and the whites are set but yolks still runny.
6. 6Spoon the cheesy corn grits into four bowls. Top each with a fried egg, remaining charred corn, cotija, sliced scallions, and chopped cilantro.
7. 7Drizzle the mayo-chili mixture and extra chili crisp over everything. Finish with a squeeze of remaining lime. Serve hot so the egg yolk runs into the grits.