Elote Breakfast Scramble Tacos with Cotija and Lime Crema

Elote, Mexico’s iconic street corn, inspires this morning scramble. Charred sweet corn meets fluffy eggs in warm tortillas, finished with salty cotija and zesty lime crema for a bright breakfast twist.

Serves 4 · 10 min prep · 12 min cook

Estimate for one serving

• 390 cal
• 20g protein
• 28g carbs
• 22g fat
• 5g fiber

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Ingredients

• 2 cups fresh sweet corn kernels
• 8 large eggs
• 8 corn tortillas
• 1/2 cup crumbled cotija cheese
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 2 lime
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 2 tbsp butter
• 3 green onions
• 1/4 cup fresh cilantro
• 3/4 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. 1Stir together mayonnaise, sour cream, juice of one lime, chili powder, and salt to make the lime crema; set aside in the fridge.
2. 2Heat a large nonstick skillet over medium-high heat and melt half the butter. Add the corn kernels in a single layer and cook undisturbed until charred in spots, about 4 minutes, then stir and char another 2 minutes.
3. 3Push the corn to one side of the skillet. Lower heat to medium, add remaining butter, and pour in the beaten eggs seasoned with salt and pepper.
4. 4Gently scramble the eggs, folding the charred corn through as they set into soft curds, about 2 to 3 minutes total; remove from heat while still slightly glossy.
5. 5Warm the tortillas in a dry skillet or directly over a gas flame until pliable and lightly blistered, about 30 seconds per side.
6. 6Spoon the corn-egg scramble into the warm tortillas. Drizzle generously with lime crema.
7. 7Top each taco with crumbled cotija, sliced green onions, and chopped cilantro. Finish with a squeeze of the remaining lime and an extra dusting of smoked paprika. Serve right away while hot.