Elote-Spiced Corn & Zucchini Breakfast Scramble

Serves 4 · 15 min prep · 12 min cook

Ingredients

• 8 large eggs
• 2 cups fresh sweet corn kernels
• 1 medium zucchini
• 2 tbsp unsalted butter
• 1/3 cup crumbled cotija cheese
• 2 tbsp mayonnaise
• 1 lime
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 cup chopped fresh cilantro
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 2 sliced scallions

Instructions

1. 1Dice the zucchini into small half-inch pieces and pat them dry with a paper towel so they brown instead of steam. Shuck and cut the corn kernels from the cobs if using fresh ears.
2. 2Whisk the eggs in a large bowl with salt and black pepper until the whites and yolks are fully blended and slightly frothy. Stir in half the cotija so it melts into the scramble later.
3. 3Heat a 12-inch nonstick skillet over medium-high heat and melt the butter until it foams. Add the corn kernels and diced zucchini in a single layer and let them char undisturbed for 3 to 4 minutes.
4. 4Stir the vegetables, then sprinkle with chili powder, smoked paprika, garlic powder, and remaining salt. Continue cooking 2 more minutes until the zucchini is tender-crisp and the corn smells toasty and sweet.
5. 5Reduce heat to medium-low. Pour the egg mixture over the vegetables and let it set for 20 seconds the edges. Gently push the cooked edges toward the center with a spatula, tilting the pan so uncooked egg flows underneath.
6. 6Continue folding slowly for 2 to 3 minutes until the eggs are softly set but still glossy. Remove the skillet from heat while the scramble still looks slightly wet; residual heat will finish it.
7. 7In a tiny bowl, stir the mayonnaise with a squeeze of lime juice and chili powder to make a quick crema. Dollop it over the scramble.
8. 8Top with remaining cotija, sliced scallions, chopped cilantro, and extra lime wedges. Serve straight from the skillet while hot for the best texture.