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5 from 2 votes

Grilled corn and black bean brunch bowl

This grilled corn and black bean brunch bowl is a delicious and hearty summer dish that takes less than 30 minutes to throw together.
Prep Time15 mins
Cook Time15 mins
Course: Breakfast, Brunch
Cuisine: Mexican
Servings: 4 servings
Author: Vy Tran


  • 3 ears corn, husks intact
  • 1 ¾ cups canned black beans (from 15 oz can), drained and rinsed
  • 2 cups cherry tomatoes, halved if large
  • 2 Hass avocado, sliced
  • 4 medium eggs, cooked sunny-side up
  • ½ cup RW Garcia lentil and turmeric crackers
  • ¼ cup Queso fresco cheese, crumbled
  • 2 jalapenos peppers, sliced
  • ¼ cup cilantro, chopped
  • Olive oil for grilling and frying


  • ½ cup sour cream
  • ½ cup  cilantro, chopped
  • Juice of 1 lime
  • Salt and freshly ground pepper


  • For the dressing, combine sour cream, cilantro, and lime juice in a blender and blend until combined. Season with salt and pepper to taste. Refrigerate until ready to use.
  • Preheat a grill on high for 5 minutes. Reduce the heat to medium high. Brush corns with 1 tablespoon olive oil. Grill corn until tender and brown in spots, turning occasionally, about 10 minutes. Remove and allow the corn to cool slightly.
  • Using a sharp knife, hold the narrow end of the cob, point the other end into the bowl and cut downward.
  • Place about 1 tablespoon of olive oil in a frying pan over medium heat. Crack the eggs into the pan and fry until the yolks are just set but still runny and the whites are crispy around the edges.
  • When ready to serve, divide the grilled corn and beans among 4 bowls. Top with fried eggs, sliced avocado, and cherry tomatoes. Nestle some crackers around the edges. Sprinkle with crumbled queso fresco, sliced peppers, and cilantro. Drizzle the cilantro dressing on top.