Elote Breakfast Tacos with Soft Scramble & Heirloom Pico

Elote, Mexico’s iconic street corn, meets morning in these breakfast tacos. Soft-scrambled eggs and blistered sweet corn ride warm tortillas with heirloom pico, cotija, mayo, chili, and a bright squeeze of lime.

Serves 4 · 15 min prep · 12 min cook

Estimate for one serving

• 385 cal
• 18g protein
• 32g carbs
• 21g fat

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Ingredients

• 8 large eggs
• 2 cups fresh sweet corn kernels
• 2 medium heirloom tomatoes
• 8 small corn tortillas
• 1/2 cup crumbled cotija cheese
• 3 tbsp mayonnaise
• 2 fresh lime
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/4 cup chopped fresh cilantro
• 3 green onion
• 2 tbsp butter
• 1 tbsp olive oil
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp garlic powder

Instructions

1. 1Heat a large nonstick skillet over medium-high heat and add the olive oil. When the oil shimmers, tip in the sweet corn kernels in a single layer and let them sit undisturbed for 2 to 3 minutes until the bottoms char and smell sweet and toasty.
2. 2Stir the corn, season lightly with salt, and continue cooking another 2 minutes until bright and lightly blistered all over. Scrape half the corn into a bowl for the elote topping and leave the rest in the pan.
3. 3Dice the heirloom tomatoes and thinly slice the green onions. In a small bowl toss the tomatoes with half the green onion, a squeeze of lime, salt, and most of the cilantro to make a quick pico; set aside.
4. 4In another bowl whisk the mayonnaise with chili powder, smoked paprika, garlic powder, a squeeze of lime juice, and salt until smooth; fold in the reserved charred corn and cotija to create the elote crema.
5. 5Warm the corn tortillas directly over a gas flame or in a dry skillet 20–30 seconds per side until pliable and lightly spotted; stack them in a clean towel to keep warm.
6. 6Lower the skillet heat to medium-low, add the butter, and let it foam. Crack the eggs into a bowl, season with salt and pepper, and whisk just until the whites and yolks streak together.
7. 7Pour the eggs into the pan with the remaining corn. Using a silicone spatula, push the eggs gently from the edges toward the center every 15–20 seconds, creating large soft curds; stop when they look glossy and just set, about 2 to 3 minutes total.
8. 8Spoon the soft scramble into the warm tortillas. Top each with a spoonful of elote crema, a generous spoon of heirloom pico, remaining green onion, and extra cilantro. Finish with a final squeeze of lime and serve immediately while the eggs are still creamy.