Description
Smoky, creamy, and zesty, these street corn baked eggs are the ultimate brunch upgrade inspired by classic Mexican elote. Perfect for sharing or savoring solo.
Ingredients
Scale
- 1½ cups corn kernels (preferably grilled or charred)
- 4 large eggs
- 2 tablespoons mayonnaise
- ¼ cup cotija cheese, crumbled
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lime juice
- ½ teaspoon smoked paprika
- ¼ teaspoon chili powder
- Salt and pepper, to taste
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 375°F (190°C). If using a cast-iron skillet, place it in the oven to preheat.
- In a bowl, combine corn, mayonnaise, cotija, cilantro, lime juice, smoked paprika, chili powder, salt, and pepper. Mix well.
- Remove the hot skillet from the oven, drizzle with olive oil, and swirl to coat.
- Spread the corn mixture evenly in the skillet. Create small wells and gently crack an egg into each one.
- Bake for 12–15 minutes, until egg whites are set and yolks are still soft.
- Top with extra cotija, chopped cilantro, and lime zest before serving.
Notes
- Prep the corn mixture a day in advance to save time.
- Use a ramekin to crack eggs first before adding to skillet for perfect placement.
- Top with jalapeños or avocado slices for extra flavor.
- Serve with tortillas, toast, or over a bed of greens.