Mexican Street Corn & Egg Bake

Mexican Street Corn & Egg Bake

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)

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.

Click here for more food safety information.