One of my favorite parts about living in the Midwest in the summer is the sweet corn! Although its delicious boiled, grilling sweet corn is something everyone should try at some point. It's just as easy, but much more flavorful. Plus, the kernels are quite aesthetically pleasing when charred:) We often grill corn for dinner, and then shave the kernels off to store and eat as leftovers the following day. This time, rather than eating the leftovers at lunch, I decided to have them for breakfast. I've tried making corn pancakes with fresh corn, and that's pretty tasty, but this time I wanted something that I could eat over toast since we had my favorite torta rolls (from Costco!) on hand. So, I opted for a basted egg, Parrano cheese made by Uniekaas (my favorite cheese brand from Whole Foods- definitely check it out!), and roasted corn over a toasted torta roll:) It was a delicious decision!

roasted corn over a basted egg on toast

1 egg
3-4 slices Parrano cheese, or another gouda
Torta rolls, halved (any roll will do- these are just my favorite!)
1/3 cup roasted corn that has been shaved from the cob (recipe to follow)
Salt to taste

Heat a skillet over medium heat. Spray the pan, then crack an egg over the skillet. Fry until the egg begins to set, about 30 seconds. Meanwhile, toast your torta roll. 

When the edges or the egg begin to pop up and down from the heat, pour about 1/8 cup water into the skillet and cover with a lid. Cook for about 30 more seconds, until the egg white is completely cooked but the yolk remains runny. 

Transfer the egg to a clean plate. Butter the toast, place the egg on top, pierce the yolk with a fork, and then place the cheese slices on top. 

Finally, sprinkle the roasted corn over the toast, salt to taste, and voila! You've got yourself a delicious breakfast:)

grilled corn

Desired number of ears of corn
Water bath

Remove all but two layers of husk from each ear of corn. Let the corn soak in a water bath for 30 minutes while preheating the grill to medium-high heat. Grill the corn for about 12-15 minutes, rotating every three or so minutes. The husks will burn, but your corn will be nicely roasted and just slightly charred. Remove from the grill and allow to cool for a few minutes before removing the husks and then serve right away! If there are any uneaten cobs remaining, shave the kernels from the cob and store in an airtight container for further use.

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