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)