Charred Sweet Corn Migas Breakfast Tacos

Migas, Spanish for “crumbs,” is the Tex-Mex classic of eggs scrambled with torn tortillas. Here, cast-iron-charred sweet corn and jalapeño join the mix, then tuck into warm corn tortillas with cotija and lime.

Serves 4 · 15 min prep · 14 min cook

Estimate for one serving

• 445 cal
• 24g protein
• 42g carbs
• 22g fat

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Ingredients

• 3 fresh sweet corn ears
• 8 large eggs
• 8 small corn tortillas
• 1 small yellow onion
• 1 jalapeño
• 1 large heirloom tomato
• 1/3 cup fresh cilantro
• 1/2 cup crumbled cotija cheese
• 1 lime
• 2 Tbsp avocado oil
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 1/3 cup sour cream

Instructions

1. 1Shuck the corn and cut the kernels from the cobs into a bowl. Dice the onion, seed and mince the jalapeño, and chop the tomato and cilantro.
2. 2Heat a large cast-iron skillet over medium-high heat until very hot. Add half the oil, then the corn kernels in an even layer. Cook without stirring 3–4 minutes until deeply charred on one side; stir and cook 1 minute more. Transfer corn to a plate.
3. 3Reduce heat to medium. Add remaining oil and the onion and jalapeño. Sauté 3–4 minutes until softened and lightly golden at the edges. Stir in cumin, chili powder, salt, and pepper.
4. 4Crack the eggs directly into the skillet and immediately scramble with a spatula, breaking the yolks and folding the vegetables through. Cook 2–3 minutes until soft curds form and eggs are just set but still moist.
5. 5Fold the reserved charred corn and half the chopped tomato back into the eggs. Squeeze half the lime over the mixture and remove from heat.
6. 6Warm the tortillas in a dry skillet or directly over a gas flame 20–30 seconds per side until pliable and lightly spotted. Keep stacked under a clean towel.
7. 7Spoon the migas into the warm tortillas. Top each taco with remaining tomato, cilantro, crumbled cotija, a dollop of sour cream, and a final squeeze of lime. Serve right away while the eggs are still soft.