Elote-Spiced Charred Corn Breakfast Tacos with Lime Crema

Elote, Mexico’s iconic street corn, inspires these breakfast tacos with kernels charred until smoky and sweet. Folded into warm tortillas with eggs, cotija, and a bright lime crema, they bring market-stall flavor to the morning table.

Serves 4 · 15 min prep · 15 min cook

Estimate for one serving

• 485 cal
• 20g protein
• 38g carbs
• 28g fat
• 5g fiber

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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.