Charred Corn & Heirloom Tomato Breakfast Tostadas

Serves 4 · 12 min prep · 15 min cook

Ingredients

• 4 corn tortillas
• 2 cups fresh corn kernels
• 2 medium heirloom tomatoes
• 4 large eggs
• 1 avocado
• 1/3 cup cotija cheese
• 1 lime
• 1 tsp chili powder
• 3/4 tsp kosher salt
• 2 tbsp olive oil
• 1/4 cup fresh cilantro
• to taste hot sauce

Instructions

1. 1Preheat a large cast-iron skillet over medium-high heat until very hot. Brush both sides of the corn tortillas lightly with oil and toast them one at a time for 45 to 60 seconds per side until blistered and rigid; set aside on a rack so they stay crisp.
2. 2Add the remaining oil to the same skillet. Scatter in the fresh corn kernels in a single layer and let them sit undisturbed for 2 minutes to develop deep char marks. Stir once and cook another 90 seconds until many kernels are blackened in spots and smell sweet-smoky. Season with chili powder and salt.
3. 3While the corn chars, dice the heirloom tomatoes into half-inch pieces and place them in a small bowl. Squeeze half the lime over them, add salt, and toss gently so they release a little juice.
4. 4Lower the skillet heat to medium. Push the corn to one side and crack the eggs into the empty space. Fry until the whites are fully set but the yolks remain runny, about 3 minutes, spooning a little hot oil over the whites if needed.
5. 5Mash the avocado with the remaining lime juice and salt until creamy but still slightly chunky.
6. 6Spread a generous layer of the mashed avocado onto each crisp tortilla. Top with a spoonful of the charred corn, the seasoned tomatoes, and one fried egg.
7. 7Crumble cotija generously over each tostada, tear cilantro leaves on top, and finish with a few dashes of hot sauce. Serve at once so the tortilla stays shatter-crisp under the warm toppings.