Elote Soft-Scramble Breakfast Tostadas with Hot Honey

Serves 4 · 15 min prep · 18 min cook

Ingredients

• 8 small corn tortillas
• 2 cups fresh sweet corn kernels
• 8 large eggs
• 1/2 cup crumbled cotija cheese
• 2 medium, diced heirloom tomatoes
• 3 tbsp mayonnaise
• 2, juiced and zested lime
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 3 tbsp hot honey
• 1/4 cup chopped fresh cilantro
• 3, sliced green onions
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder

Instructions

1. 1Preheat the oven to 400°F and line a sheet pan with parchment. Brush both sides of the corn tortillas lightly with olive oil, arrange in a single layer, and bake until crisp and lightly golden at the edges, about 8 to 10 minutes, flipping once halfway.
2. 2While the tortillas crisp, heat a large nonstick skillet over medium-high heat. Add a drizzle of olive oil and the fresh sweet corn kernels. Cook without stirring for 2 minutes so the kernels char in spots, then toss and continue until bright and lightly blistered, about 4 to 5 minutes total. Season with salt and transfer half the corn to a bowl for the salsa.
3. 3In the salsa bowl, stir the reserved charred corn with diced heirloom tomatoes, half the lime juice and zest, chopped cilantro, sliced green onions, and chili powder. Taste and adjust salt so the salsa tastes bright and juicy.
4. 4Crack the eggs into a bowl, add a splash of water, salt, pepper, and garlic powder, and whisk until the whites and yolks are fully blended and slightly frothy.
5. 5Return the skillet to medium-low heat with a little more olive oil if needed. Pour in the eggs and cook gently, pushing large soft curds from the edges toward the center with a spatula. Stop when the eggs are still glossy and just set, about 3 to 4 minutes; they will finish on the warm tostadas.
6. 6In a small bowl whisk the mayonnaise with remaining lime juice, smoked paprika, and chili powder until smooth and pourable.
7. 7Assemble each tostada: spread a thin layer of the chili-lime mayo on a crisp tortilla, pile on soft scrambled eggs, top with the tomato-corn salsa, and shower with crumbled cotija.
8. 8Drizzle hot honey over each tostada in thin ribbons so it hits the eggs and cheese. Finish with extra cilantro and a final squeeze of lime. Serve immediately while the tortillas are still shatter-crisp and the eggs are warm.