Charred Corn Elote Breakfast Tacos with Soft Eggs

Elote, Mexico’s iconic street corn, gets a morning spin in these breakfast tacos. Charred sweet kernels tossed with mayo, cotija, chili, and lime meet soft eggs in warm tortillas for a bright, savory start.

Serves 4 · 12 min prep · 15 min cook

Estimate for one serving

• 410 cal
• 20g protein
• 38g carbs
• 21g fat

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Ingredients

• 8 small corn tortillas
• 2 cups fresh sweet corn kernels
• 6 large eggs
• 1/3 cup crumbled cotija cheese
• 2 tbsp mayonnaise
• 1 lime
• 1 tsp chili powder
• 1/4 cup chopped fresh cilantro
• 1 cup halved heirloom cherry tomatoes
• 1 tbsp olive oil
• 3/4 tsp kosher salt
• 1/4 tsp black pepper

Instructions

1. 1Heat a large cast-iron skillet over medium-high until very hot. Add the corn kernels in a single layer and char without stirring for 2 to 3 minutes until deeply browned in spots; toss once and cook another minute, then transfer to a bowl.
2. 2While the corn is still hot, stir in mayonnaise, chili powder, half the cotija, a squeeze of lime juice, and salt to make a creamy elote-style mixture.
3. 3Warm the tortillas in the same dry skillet for 20 to 30 seconds per side until pliable and lightly toasted; wrap in a clean towel to keep soft.
4. 4Wipe the skillet, add olive oil, and reduce heat to medium. Crack in the eggs and scramble gently, pushing soft curds from the edges toward the center until just set but still glossy, about 2 to 3 minutes; season with salt and pepper.
5. 5Spoon a generous amount of the charred corn elote mixture down the center of each warm tortilla.
6. 6Top with soft scrambled eggs, halved cherry tomatoes, remaining cotija, and chopped cilantro.
7. 7Finish with an extra squeeze of lime and a light dusting of chili powder if desired.
8. 8Serve right away so the tortillas stay soft and the eggs stay creamy.