Charred Corn & Heirloom Pico Breakfast Tacos

Breakfast tacos carry the easy morning spirit of Tex-Mex border kitchens. Charred sweet corn and a bright heirloom-tomato pico crown eggs in warm corn tortillas for a quick, lively start.

Serves 4 · 15 min prep · 12 min cook

Estimate for one serving

• 385 cal
• 18g protein
• 32g carbs
• 21g fat

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Ingredients

• 8 small corn tortillas
• 8 large eggs
• 1 1/2 cups fresh sweet corn kernels
• 2 medium heirloom tomatoes
• 1 small jalapeño
• 1/4 cup diced red onion
• 1/4 cup chopped fresh cilantro
• 1 lime
• 1/3 cup crumbled cotija cheese
• 2 tbsp olive oil
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp butter

Instructions

1. 1Dice the heirloom tomatoes, finely chop the jalapeño (remove seeds for milder heat), and combine them in a bowl with the diced red onion, chopped cilantro, juice of half the lime, and salt to make a fresh pico. Set aside so flavors meld.
2. 2Heat one tablespoon of olive oil in a large skillet over medium-high heat. Add the sweet corn kernels in a single layer and cook undisturbed for 3 minutes until deeply charred on one side, then stir and cook 2 more minutes until blistered all over. Transfer corn to a plate.
3. 3Warm the corn tortillas directly over a gas flame for 15 to 20 seconds per side until lightly charred and pliable, or wrap in a damp towel and microwave for 30 seconds; keep warm under a clean kitchen towel.
4. 4Wipe the skillet, add the remaining olive oil and butter over medium heat. Crack the eggs into a bowl, season with salt and black pepper, and whisk lightly.
5. 5Pour the eggs into the skillet and scramble gently with a spatula, pushing from the edges toward the center, for 2 to 3 minutes until just set and still soft and creamy.
6. 6Fold most of the charred corn into the scrambled eggs, reserving a handful for topping. Remove from heat immediately so the eggs stay tender.
7. 7Assemble each taco by placing a spoonful of the corn-egg scramble on a warm tortilla, topping with a generous spoonful of the heirloom pico, a sprinkle of cotija, and the remaining charred corn.
8. 8Squeeze the rest of the lime over the tacos just before serving. Offer extra pico and cilantro on the side for customizing.