Jasmine Blend Breakfast Bowl with Crumbled Chorizo and Off-the-Cob Elote

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  • Jasmine blend breakfast bowl with elote in bowl


  • 7 c. water
  • 3 qts. roasted corn kernels
  • 1 pt. mayonnaise
  • 1 pt. lime juice
  • 2 lbs. ground chorizo, fried and drained
  • 12 oz. Cotija cheese, crumbled
  • 1 c. fresh cilantro leaves
  • 1 c. fresh jalapeño, sliced
  • 2 dozen large whole eggs
  • 2 T. chili powder
  • 4 dozen 6” corn tortillas, warmed


  1. In a medium-size pot, bring the water to a boil. Stir in InHarvest Jasmine Blend. Simmer, covered, for 9 minutes. Reserve warm.
  2. Heat the corn. Mix in the mayonnaise and lime juice until well blended.
  3. Per order: Fry 1 egg over soft. In the bottom of a single-serving bowl, place 1 c. of the cooked Jasmine Blend. Top the rice with ½ c. of the corn/mayo mixture followed by 1 oz. chorizo and ½ oz. cheese. Crown with the fried egg. Garnish with ¼ t. chili powder sprinkled over the entire dish. Serve with 2 tortillas.

Recipe Yield: 24 servings

Nutrition Facts

Per serving: 680 cal., 27 g pro., 75 g carb., 7 g fiber, 17 g fat (3 g sat. fat), 0 mg chol., 870 mg sod., 11 g sugar

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