Mexican baked wedges and corn with eggs and avocado

Name: Mexican baked wedges and corn with eggs and avocado salsa recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 750 g (26.5oz) Maris Piper potatoes; 0.5 - 1 tsp mild chilli powder; 0.5 tsp ground cumin; 1 tsp garlic salt; 2 tbsp olive oil; 2 sweetcorn on the cob; 1 bottle spray oil if frying eggs not poaching; 4 eggs; 1 splash of white wine vinegar; 1 ripe avocado; 0.5 lime, juice only; 1 tbsp chopped coriander; 2 spring onions, chopped; 6 cherry tomatoes, quartered; 0.5 tbsp olive oil

Servings: persons

750 g (26.5oz) Maris Piper potatoes
0.5 - 1 tsp mild chilli powder
0.5 tsp ground cumin
1 tsp garlic salt
2 tbsp olive oil
2 sweetcorn on the cob
1 bottle spray oil if frying eggs not poaching
4 eggs
1 splash of white wine vinegar
1 ripe avocado
0.5 lime, juice only
1 tbsp chopped coriander
2 spring onions, chopped
6 cherry tomatoes, quartered
0.5 tbsp olive oil

1
Preheat the oven to 200 degrees C/fan 180 degrees C/gas 6.
2
Put the chilli powder, cumin, garlic salt and the 2 tbsp of oil in a large bowl.
3
While waiting for the oven to heat cut the potatoes into even size wedges and each piece of corn into 4.
4
Toss the wedges and corn in the spice mixture and transfer into a roasting tray, and then the oven for 30 minutes, turning occasionally.
5
While waiting for the wedges to cook peel, stone and dice the avocado, chop the spring onion, coriander and quarter the tomatoes.
6
Gently mix together with the lime juice and season to taste.
7
Around 5 minutes before the potatoes and corn are ready, boil a pan of water and drop the eggs gently into it poaching to your liking, or spray a pan with a light cooking spray and fry.
8
Serve the wedges and corn on plates, topping with the eggs.
9
Add a sprinkle of white wine vinegar and the side of salsa.

508

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 750 g (26.5oz) Maris Piper potatoes, 0.5 - 1 tsp mild chilli powder, 0.5 tsp ground cumin, 1 tsp garlic salt, and more.

Yes, Mexican baked wedges and corn with eggs and avocado salsa recipe falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Mexican baked wedges and corn with eggs and avocado salsa recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions