Sweet Corn and Eggs

When I was younger, one of my closest friends Daniela and I enjoyed hopping off the school bus together and spending time at each other’s homes. Her mother, being Colombian, always had some kind of scrumptious meal whipped up for us. A lot of these foods were new to me, but needless to say, I enjoyed trying everything! One that stands out for me was a corn and scrambled egg dish. I thought it was so delicious, that I asked my own mother if she could make some for me as well. It’s a comforting plate that can be savored for breakfast, lunch, or dinner! Here’s a version I found by Angela Roberts from her website Spinach Tiger. Thanks for sharing with us, Angela! The soft, creamy eggs pair perfectly with the crunchy sweet corn. Customize by adding delicious mix-ins such as tomato, avocado or scallion. Children can have fun helping with cracking eggs, scrambling, mixing, and husking the corn.



Author: Angela Roberts - Spinach Tiger

Prep time:  5 mins

Cook time:  5 mins

Total time:  10 mins

Serves: 2

1 tablespoon butter (or less, depending on your pan
2 ear corn
4 large eggs, beaten
sea salt
freshly ground black pepper

  1. Melt butter in non stick or cast iron frying pan.

  2. Trim corn, cut off of the cob. (If cooking with children, have them help husk the corn!)

  3. Stir into the melted butter on medium heat for a few minutes. Don't brown corn.

  4. Add in two eggs and scramble on medium low heat just until eggs are cooked and fluffy. (If cooking with children, have them help with whisking the eggs separately in a bowl before hand.)

  5. Season with salt and pepper.


Optional additions include smokey bacon, avocado, cheddar cheese


Rebecca KarrComment