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Corn and Scallion Chilaquiles

  • Prep:
  • Total Time:
  • Servings: 6

Source: Martha Stewart Living, June 2013


  • 1 tablespoon bacon fat or unsalted butter
  • 6 scallions, white and pale-green parts only, finely chopped (about 1/4 cup)
  • 1 tablespoon minced jalapeno chile (from 1/2 jalapeno)
  • 2 1/2 cups fresh or leftover grilled corn kernels (from 3 to 4 ears)
  • 1 teaspoon coarse salt
  • 12 large eggs
  • 3 cups broken tortilla chips, plus whole chips for serving
  • 2 1/2 ounces cotija or any cheese, crumbled into large pieces or grated (about 1/2 cup; optional)
  • Cilantro sprigs, for garnish
  • Avocado slices, for serving
  • Cherry tomatoes, for serving


  1. Preheat broiler with rack in top third of oven. Melt bacon fat in a large skillet over mediumhigh heat. Add scallions and chile and cook, stirring, 1 minute. Add corn and salt and cook, stirring, 1 minute.

  2. Whisk together eggs in a large bowl and stir in chips. Add to skillet with corn and cook, stirring, until bottom starts to set but is still wet, about 1 minute. Stir and transfer to a broiler-proof 8-by-11 1/2-inch baking dish; broil until eggs are set, about 2 minutes. Scatter cheese on top and let stand 10 minutes. Garnish with cilantro sprigs and serve with chips (tuck some into the top), avocado, and tomatoes.

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