Eggs baked in a bed of roasted corn, chilies and jicama
Street vendors layer smoky flavors on grilled corn when they slather it with mayonnaise or crema, roll in grated cheese, sprinkle with chopped cilantro and dust with chili-salt. Some customers add a squeeze of lime to balance the sweet corn. This batch cooked version enables the C&U community to bring the flavors of Mexico in an updated format to serve inside dining halls. Note that this uses chili powder with an “i” which is not just ground chilies (aka chile powder) but a spice mix with a blend of chile peppers and other spices, including cumin, peppercorn, oregano and salt.
Yield: 6-12 portions (one full 2-inch hotel pan)
Ingredients and Directions
- Directions
Directions
Toss corn with quarter cup of olive oil; spread on parchment-lined sheet pan. Roast in 500° F convection oven (high fan) until lightly browned, about 5 to 10 minutes.
Heat pan over medium-high heat with remaining olive oil, sweat garlic and chili powder until aromatic but not brown – about 30 seconds.
Add jicama, peppers, and green chilies, and cook stirring constantly for 1 minute. Add roasted corn; mix well, taste and adjust seasoning as needed.
Transfer vegetables into 2-inch full hotel pan. Smooth vegetables with a rubber spatula into an even layer. Then make 12 “divots” (2 rows of 6 divots).
Crack an egg into each divot. Season lightly with salt, if desired. And bake in a preheated 375° F (190° C) oven for 8 to 10 minutes or until eggs reach desired doneness.
Ingredients
- ½ cup/4 oz./120 ml olive oil
- 4 lbs./64 oz./1800 gm. corn kernels (about 12 cups) fresh or frozen (defrosted, excess moisture drained)
- 2 Tbsp. minced garlic
- 2 Tbsp. chili powder spice mixture
- 2 cups/½ lb./225 gm. small diced jicama
- 2 cups/½ lb./225 gm. small diced red bell peppers
- 1 cup/½ lb./225 gm. chopped roasted green chilies
- 12 eggs
- Garnishes
Directions
Ingredients
- 1 lime, cut in half
- ½ cup mexican crema
- 1 tsp. chili powder spice mixture
- ½ cup cotija cheese, finely crumbled
- ¼ cup roughly chopped cilantro
- Service
Directions
While eggs and vegetables are still hot right before service, squeeze lime juice all over corn and eggs, drizzle with crema, lightly dust each egg with chili powder, scatter crumbled cotija cheese, and garnish with cilantro.
Plate/place in to-go container either one or two egg portions, as desired.
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.