Elote-Spiced Charred Corn Breakfast Tacos with Lime Crema

Serves 4 · 15 min prep · 15 min cook

Ingredients

• 3 fresh sweet corn ears
• 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
• 1/2 tsp garlic powder
• 1/4 cup chopped fresh cilantro
• 1 jalapeño
• 1 Tbsp unsalted butter
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 1 avocado

Instructions

1. 1Shuck the corn and cut the kernels from the cobs. Heat a large cast-iron skillet over medium-high until very hot, then add the kernels in a single layer and cook undisturbed for 2 minutes so they char and blister.
2. 2Stir and continue cooking 3 to 4 more minutes until many kernels are deeply golden with blackened spots; season with chili powder, smoked paprika, garlic powder, and half the salt, then transfer to a bowl.
3. 3In a small bowl whisk together mayonnaise, sour cream, juice of one lime, and salt to make a quick lime crema; set aside.
4. 4Wipe the skillet, lower heat to medium, and melt the butter. Crack eggs into a bowl, season with remaining salt and black pepper, whisk lightly, and pour into the pan.
5. 5Scramble gently, folding large soft curds until just set but still moist, about 2 to 3 minutes; fold in half the charred corn so it warms through.
6. 6Warm the corn tortillas directly over a gas flame or in a dry skillet for 20 to 30 seconds per side until pliable and lightly toasted.
7. 7Slice the avocado and thinly slice the jalapeño. Build each taco with a spoonful of the corn-egg scramble, remaining charred corn, avocado slices, and a drizzle of lime crema.
8. 8Top with crumbled cotija, chopped cilantro, jalapeño slices, and a final squeeze of lime. Serve right away while the tortillas are warm and the eggs are soft.