Canned corn tastes better when you drain it well and char it hard in a hot pan. This shelf holds what you need for a fast, hot side that doubles as dinner when you keep eggs and butter at hand.

Serves 2. 15 minutes, 12 at the stove.

About 540 calories a serving, 18 g protein, 41 g carbohydrate, 37 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Drain the 15 oz can of corn very well in a sieve, shaking it to get rid of as much liquid as possible. Heat 1 tablespoon oil in a large skillet over medium-high heat until it shimmers.
2. Pour in the drained corn and let it sit without stirring for 3 minutes until the bottom starts to char, then stir and repeat twice more until the kernels are spotted gold and brown.9 min
3. Push the corn to the side of the pan. Add 3 tablespoons butter and 1 clove minced garlic to the cleared space and let it foam for 30 seconds, then toss it with the corn.
4. Crack 4 eggs into the pan around the corn and cook until the whites set but the yolks stay runny, 3 to 4 minutes. Season with salt and pepper to taste.4 min

Note If you have fresh cilantro or parsley, scatter it over the finished dish. Leftovers keep in the fridge for one day. Serve this as a vegetable plate or alongside bread to soak the yolk.