Charred Corn & Heirloom Tomato Breakfast Tacos with Soft Scramble

Serves 4 · 12 min prep · 15 min cook

Ingredients

• 2 cups fresh sweet corn kernels
• 2 medium heirloom tomatoes
• 8 large eggs
• 8 corn tortillas
• 2 Tbsp unsalted butter
• 1 Tbsp olive oil
• 1/2 cup cotija cheese, crumbled
• 1/3 cup fresh cilantro leaves
• 1 lime
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp chili powder
• to taste hot sauce

Instructions

1. 1Heat a large cast-iron skillet over medium-high until very hot. Add the olive oil, then scatter in the corn kernels in a single layer. Let them sit undisturbed for 2 to 3 minutes until deeply charred on one side, then stir and cook another minute until blistered and sweet-smelling.
2. 2Transfer half the charred corn to a small bowl and keep warm. Dice the heirloom tomatoes into bite-size chunks, discarding excess watery seeds if needed, and fold them into the remaining corn still in the skillet along with salt. Warm just until the tomatoes soften slightly, about 1 minute, then scrape the mixture into a second bowl.
3. 3Wipe the skillet clean and return it to medium-low heat. Add the butter and swirl until foaming. Crack the eggs into a separate bowl, season with salt, pepper, and chili powder, and whisk until just blended and streaky.
4. 4Pour the eggs into the foaming butter. Using a silicone spatula, push the eggs from the edges toward the center in long, slow strokes, tilting the pan so uncooked egg fills the gaps. Stop when the eggs are still glossy and barely set, about 2 to 3 minutes total.
5. 5While the eggs cook, warm the corn tortillas directly over a gas flame or in a dry skillet for 20 to 30 seconds per side until pliable and lightly toasted with a few brown spots. Stack them in a clean towel to keep soft.
6. 6Build each taco: lay a warm tortilla flat, spoon a ribbon of soft scramble down the center, top with the tomato-corn mixture and reserved plain charred corn, then finish with crumbled cotija and torn cilantro.
7. 7Squeeze fresh lime over the open tacos and add a few dashes of hot sauce if desired. Serve immediately so the eggs stay creamy and the tortillas stay warm and flexible.