Chili-Crisp Soft Eggs over Charred Corn Rice Bowls

Chili crisp brings fiery crunch from Chinese kitchens to this weeknight bowl of charred sweet corn and warm rice. Soft eggs melt over the top with lime, cilantro, and crumbled cheese for street-corn energy at lunch.

Serves 4 · 12 min prep · 12 min cook

Estimate for one serving

• 410 cal
• 15g protein
• 48g carbs
• 19g fat

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Ingredients

• 3 cups cooked jasmine or short-grain rice, warm
• 2 1/2 cups fresh sweet corn kernels
• 4 large eggs
• 3 tbsp chili crisp
• 1/3 cup scallions, thinly sliced
• 1/4 cup fresh cilantro leaves
• 1 lime
• 1/3 cup cotija or feta cheese, crumbled
• 1 tbsp neutral oil
• 1/2 tsp kosher salt
• 1/4 tsp smoked paprika
• 1 clove garlic, minced
• 2 tbsp mayonnaise or Greek yogurt

Instructions

1. 1Heat a large cast-iron or nonstick skillet over medium-high until very hot, about 2 minutes; add the oil and swirl to coat.
2. 2Scatter the fresh corn kernels in a single layer and let them sit undisturbed for 2 to 3 minutes until deep char marks form and kernels smell sweet and toasty.
3. 3Stir once, add the minced garlic and smoked paprika, and cook 1 minute more until fragrant; season with salt and transfer the charred corn to a plate.
4. 4Wipe the skillet lightly, reduce heat to medium, and crack in the eggs; cook sunny-side or over-easy 3 to 4 minutes until whites are set but yolks remain runny and jammy.
5. 5Warm the cooked rice if needed and divide among four bowls; swirl a spoonful of mayonnaise or yogurt into each base for creaminess.
6. 6Pile the charred corn over the rice, then nestle one soft egg on top of each bowl.
7. 7Spoon chili crisp generously over the yolks so the oil pools and the crunchy bits catch on the corn.
8. 8Scatter scallions, cilantro, and crumbled cotija; finish with a squeeze of lime over every bowl.
9. 9Serve immediately while the egg yolk is still warm enough to sauce the rice when broken.
10. 10For meal-prep, pack rice and corn separately and fry the egg fresh at lunch or soft-boil ahead and peel just before eating.