Street-Corn Savory Oatmeal with Jammy Eggs & Cotija

Elote, Mexico’s beloved street corn, inspires this savory twist on morning oats. Toasted corn kernels mingle with creamy oatmeal, then finish with jammy eggs, cotija, and a bright chili-lime kick.

Serves 2 · 10 min prep · 15 min cook

Estimate for one serving

• 420 cal
• 17g protein
• 45g carbs
• 20g fat
• 6g fiber

Every recipe here is free to read.

Ingredients

• 1 cup old-fashioned rolled oats
• 1 1/2 cups water
• 1/2 cup whole milk
• 1 cup fresh sweet corn kernels
• 2 large eggs
• 1 tbsp unsalted butter
• 2 tbsp mayonnaise
• 1 lime
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/4 cup cotija cheese
• 1/4 cup fresh cilantro
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 1 scallion

Instructions

1. 1Bring a small saucepan of water to a boil for the eggs. Gently lower in the eggs and simmer exactly 7 minutes for jammy yolks. Transfer immediately to an ice bath and peel when cool enough to handle.
2. 2Meanwhile, melt the butter in a medium saucepan over medium-high heat. Add the corn kernels and cook without stirring for 2 minutes to develop char, then stir and cook 1 more minute until bright and lightly blistered.
3. 3Add the oats to the pan with the corn and toast 30 seconds. Pour in the water and milk, add most of the salt, and bring to a lively simmer.
4. 4Reduce heat to medium-low and cook, stirring often, for 5 to 6 minutes until the oats are creamy and thick but still spoonable. If the mixture tightens too much, loosen with a splash of water.
5. 5While the oats cook, stir together the mayonnaise, juice of half the lime, chili powder, smoked paprika, and salt in a small bowl to make a quick elote crema.
6. 6Chop the cilantro and thinly slice the scallion. Taste the oatmeal and adjust seasoning with remaining salt and black pepper.
7. 7Divide the savory oatmeal between two warm bowls. Halve the jammy eggs and nestle them on top. Drizzle generously with the chili-lime crema.
8. 8Finish with crumbled cotija, cilantro, scallion, and an extra dusting of chili powder. Serve at once with lime wedges for squeezing.