Huevos Rancheros with Fresh Local Corn
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 4-5 servings 1x
- Category: Breakfast, Salsa, Vegetarian, Gluten-Free, Tomatoes, Recipes, Vegetarian
Ingredients
Scale
Ingredients
Ranchero Salsa
- 1 homegrown sweet onion
- 1 homegrown green bell pepper
- 2 homegrown jalapeño peppers
- 1 large homegrown tomato (or two medium tomatoes)
- 1 can black beans, drained
- Splash of red white vinegar
- Paprika, sea salt, pepper (to taste)
- Half of a small bunch of fresh cilantro
Pan-roasted Corn Topping
- 2 ears fresh Pennsylvania local corn
- Zest and juice from 1 lime
- Paprika, sea salt, pepper (to taste)
- Half of a small bunch of fresh cilantro
Final Ingredients
- 1 carton Lancaster County Blue Eggs (available fresh in our Market)
- 1 stack corn tortillas (about 12)
- Olive oil
- Additional lime and cilantro to garnish, optional
Instructions
- To make the salsa, first set a large stainless steel frying pan with a splash of oil to medium-high heat. Meanwhile, dice the onion, clean and chop the peppers, and roughly dice the tomato, adding each to the pan in succession. Crack fresh pepper and salt atop, and add about a teaspoon of paprika and a splash of red wine vinegar. Cook for 5 minutes or until onions are soft and translucent, and tomatoes cook down and are juicy. Then add the can of drained black beans, and a small handful of cilantro leaves cleaned from their stems. Add more seasoning to taste if desired before turning burner to a simmer for another 5 minutes or so.
- Set a second frying pan to medium-high heat with a splash of olive oil. Shuck and clean the ears of corn before cutting the kernels from the cobs. Wait until the pan is hot, but not smoking, before adding the cut corn along with salt, pepper and a generous dusting of paprika. As the corn sautées, zest the lime over the corn and then juice the lime into the pan, tossing the corn to coat. Add a few cilantro leaves. Sautée about 5 minutes or until golden brown, tossing occasionally to avoid burning.
- Set the corn topping to the side and using the same pan, add a little olive oil and toast corn tortillas until hot and crisp. After toasting the desired number of tortillas, set aside and lower the pan to medium (or preferred egg cooking temperature).
- Crack Lancaster County Blue Eggs onto oiled pan and cook any style.
- Assemble Huevos Rancheros starting with tortilla, then layer with hot salsa, egg, then corn topping, and finish with sprigs of fresh cilantro and a squeeze of lime juice.
Notes
Additional topping ideas include shredded cheddar, queso fresco and fresh avocado. Salsa and corn topping store well in fridge for days.
Keywords: Breakfast, Local Corn, Fresh Eggs, Mexican-Inspired