• 3 ears corn, husks intact
• 1 3/4 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
• 1/2 cup RW Garcia lentil and turmeric crackers
• 1/4 cup Queso fresco cheese, crumbled
• 2 jalapenos peppers, sliced
• 1/4 cup cilantro, chopped
• Olive oil for grilling and frying

‍Dressing

• 1/2 cup sour cream
• 1/2 cup  cilantro, chopped
• Juice of 1 lime
• Salt and freshly ground pepper

1. 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.
2. 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.
3. Using a sharp knife, hold the narrow end of the cob, point the other end into the bowl and cut downward.
4. 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.
5. 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.