Ingredients
- 4 to 6 ears corn (about 3 1/2 cups kernels)
- 2 tablespoon neutral oil
- 1 tablespoon onion, chopped
- 2 cup cooked or canned black beans, with reserved liquid
- 4 cup eggs
- 1/4 cup chopped fresh cilantro
Preparation
Baking Directions:
Shuck the corn, remove the silk, and cut off the stem so the cob has a flat surface.
Stand each ear up on a cutting board and scrape off the kernels with a chef's knife; transfer the kernels to a large bowl as you work.
Put 1 tablespoon oil in a large skillet over medium heat.
When the oil is hot, add the corn to the pan, and sprinkle with salt and pepper; let sit for 2 minutes until it starts to brown.
As the corn browns, shake the pan to distribute it so each kernel is deeply browned on at least one surface.
Add the onion and cook until soft, about 5 minutes.
Add cooked or canned black beans with their liquid, and cook for at least 5 minutes more.
Meanwhile, in a separate pan, add the remaining 1 tablespoon oil over medium-high heat and fry four eggs.
Remove corn and beans from the heat.
Add the cilantro and stir to combine, top with a fried egg and serve, garnished with lime wedges.
