Charred Sweet Corn & Heirloom Tomato Breakfast Tacos

Breakfast tacos trace easily to northern Mexican mornings, where warm corn tortillas cradle whatever is fresh. Here, cast-iron-charred sweet corn and juicy heirloom tomatoes meet soft eggs, cotija, and a bright squeeze of lime.

Serves 4 · 12 min prep · 12 min cook

Estimate for one serving

• 415 cal
• 20g protein
• 38g carbs
• 22g fat

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Ingredients

• 2 fresh sweet corn ears
• 2 medium heirloom tomatoes
• 8 large eggs
• 8 corn tortillas
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1 small jalapeño
• 1 garlic clove
• 1/4 cup chopped fresh cilantro
• 1 lime
• 1/3 cup crumbled cotija cheese
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 sliced avocado

Instructions

1. 1Shuck the corn and cut the kernels from the cobs. Dice the heirloom tomatoes into small chunks and set them in a colander to drain briefly.
2. 2Mince the jalapeño (remove seeds for milder heat) and the garlic.
3. 3Heat a large cast-iron skillet over medium-high until very hot. Add half the olive oil, then the corn kernels in a single layer.
4. 4Let the corn sit undisturbed for 2 to 3 minutes so the bottoms char and blister, then stir and cook another 2 minutes until sweet and smoky. Transfer the corn to a bowl.
5. 5Lower the heat to medium and add the remaining oil plus the butter. Add the jalapeño and garlic and cook just until fragrant, about 30 seconds.
6. 6Crack the eggs into the skillet, season with salt and pepper, and scramble gently, pushing the curds from the edges toward the center until just set but still soft and glossy, 2 to 3 minutes.
7. 7Fold the charred corn and most of the diced tomatoes into the eggs, then remove the pan from the heat so the eggs stay creamy.
8. 8Warm the tortillas directly over a gas flame or in a dry skillet until pliable and lightly spotted, about 20 seconds per side.
9. 9Spoon the egg-corn mixture into the warm tortillas.
10. 10Top each taco with remaining tomatoes, crumbled cotija, sliced avocado, chopped cilantro, and a squeeze of fresh lime.
11. 11Serve immediately while the tortillas are soft and the eggs are still warm.