Elote-Inspired Fresh Corn Breakfast Tacos with Soft Eggs

Serves 4 · 12 min prep · 15 min cook

Estimate for one serving

• 395 cal
• 17g protein
• 36g carbs
• 22g fat
• 5g fiber

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Ingredients

• 8 small corn tortillas
• 2 1/2 cups fresh corn kernels
• 6 large eggs
• 3 tbsp mayonnaise
• 2 lime
• 1 tsp chili powder
• 1/2 cup cotija cheese
• 1/3 cup fresh cilantro
• 2 tbsp unsalted butter
• 3 scallions
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• to taste hot sauce

Instructions

1. 1Heat a large dry skillet over medium-high. Add the fresh corn kernels in a single layer and cook without stirring for 2 minutes so they blister and char; stir and continue 3 more minutes until sweet and speckled with brown.
2. 2Transfer charred corn to a bowl. Stir in mayonnaise, juice of one lime, chili powder, and salt until every kernel is coated in creamy elote-style sauce; fold in most of the crumbled cotija and chopped cilantro.
3. 3Wipe the skillet, reduce heat to medium-low, and melt the butter.
4. 4Whisk the eggs with a splash of water, salt, and pepper. Pour into the skillet and scramble gently, pushing soft curds from the edges until just set but still moist.
5. 5Warm the corn tortillas directly over a gas flame for 10 to 15 seconds per side until lightly charred and pliable, or wrap in a damp towel and microwave 30 seconds.
6. 6Lay two warm tortillas on each plate. Divide the soft scrambled eggs evenly among them.
7. 7Spoon a generous mound of the creamy charred-corn elote mixture over the eggs.
8. 8Top with remaining cotija, sliced scallions, and extra cilantro leaves.
9. 9Finish with a squeeze of the second lime and a few dashes of hot sauce for heat that plays off the sweet corn.
10. 10Serve at once so the tortillas stay soft and the eggs creamy against the cool-creamy corn topping.