Mexican Street Corn Eggs
This savory dish features creamy, charred corn with zesty lime, chili spices, and eggs cooked in skillet for a bold, flavorful breakfast or brunch option.
Equipment
- 1 skillet
Ingredients
- 2 cups corn kernels fresh, frozen, or canned and drained
- 1 tablespoon olive oil or butter
- 2 tablespoons mayonnaise
- 1/4 cup crumbled cotija cheese or feta
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 4 to 6 eggs
- Fresh cilantro chopped, for garnish
- Extra cotija cheese for garnish
- Lime wedges for serving
Instructions
- Heat olive oil or butter in a skillet over medium-high heat.
- Add corn kernels and cook for 5 to 7 minutes until slightly charred.
- Reduce heat to medium and stir in mayonnaise, lime juice, chili powder, smoked paprika, salt, and black pepper until creamy and evenly coated.
- Add crumbled cotija cheese and stir until it melts slightly.
- Create small wells in the corn mixture and crack eggs into each well.
- Cover skillet and cook for 5 to 7 minutes until egg whites are set and yolks reach desired doneness.
- Garnish with chopped cilantro, extra cotija cheese, and a squeeze of lime.
- Serve hot directly from the skillet.
Notes
- Use high heat initially for authentic charred corn flavor.
- Adjust chili powder to modify spice level.
- Serve with tortillas or toast to complete the meal.