Elote Breakfast Tostadas with Soft Scrambled Eggs & Lime Crema

Named for Mexico’s beloved street corn, elote inspires these breakfast tostadas with charred kernels and chili-kissed flavor. Soft scrambled eggs, cotija, and zesty lime crema turn the classic into a warm morning stack.

Serves 4 · 15 min prep · 18 min cook

Estimate for one serving

• 485 cal
• 22g protein
• 38g carbs
• 28g fat
• 6g fiber

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Ingredients

• 8 small corn tortillas
• 3 cups fresh sweet corn kernels
• 8 large eggs
• 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
• 1/2 tsp garlic powder
• 2 Tbsp unsalted butter
• 1/3 cup chopped fresh cilantro
• 1 avocado
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 Tbsp neutral oil

Instructions

1. 1Preheat a large cast-iron skillet over medium-high heat. Brush both sides of the tortillas lightly with oil and toast 1 to 2 minutes per side until crisp and lightly charred at the edges; set aside on a rack.
2. 2Add the corn kernels to the same hot skillet with a drizzle of oil and cook undisturbed 3 minutes, then stir and continue until deeply charred in spots, about 5 to 6 minutes total. Season with chili powder, smoked paprika, garlic powder, and half the salt.
3. 3In a small bowl whisk mayonnaise, sour cream, zest and juice of one lime, and salt into a smooth lime crema; set aside.
4. 4Crack the eggs into a bowl, season with remaining salt and pepper, and beat lightly with a fork just until combined.
5. 5Wipe the skillet, lower heat to medium-low, melt the butter, then pour in the eggs. Stir slowly with a spatula, scraping the bottom, until large soft curds form but the eggs still look slightly glossy, about 3 to 4 minutes; remove from heat.
6. 6Spread a spoonful of lime crema on each crisp tortilla. Top with a mound of soft scrambled eggs and a generous scoop of the charred elote corn.
7. 7Crumble cotija over the corn, add sliced avocado, and finish with chopped cilantro and an extra squeeze of remaining lime.
8. 8Serve the tostadas immediately so the tortillas stay crisp and the eggs stay creamy.