Elote-Spiced Scrambled Egg Breakfast Tacos with Charred Corn

Serves 4 · 12 min prep · 15 min cook

Ingredients

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

Instructions

1. 1Heat a large cast-iron skillet over medium-high heat until a drop of water sizzles on contact. Add the butter and swirl until foaming and lightly browned, about 1 minute.
2. 2Scatter the fresh sweet corn kernels into the hot skillet in a single layer. Let them sit undisturbed for 2 to 3 minutes until the bottoms char and turn golden with dark speckles, then stir and cook another 2 minutes until sweet and lightly blistered.
3. 3Transfer half the charred corn to a small bowl and keep warm. Leave the remaining corn in the skillet and reduce heat to medium-low.
4. 4Crack the eggs into a separate bowl, season with salt and pepper, and whisk until the yolks and whites are fully blended and slightly frothy.
5. 5Pour the beaten eggs over the corn remaining in the skillet. Using a silicone spatula, gently push the eggs from the edges toward the center in slow sweeps, letting soft curds form for 2 to 3 minutes until just set but still glossy and custardy.
6. 6While the eggs cook, warm the corn tortillas one at a time in a dry skillet over medium heat for 20 to 30 seconds per side until pliable and lightly toasted, stacking them under a clean towel.
7. 7Stir the mayonnaise with the juice of one lime, chili powder, and smoked paprika until smooth to make a quick elote crema.
8. 8Spoon the soft scrambled eggs and reserved charred corn into the warm tortillas. Drizzle each taco with the elote crema, crumble cotija over the top, and finish with chopped cilantro and a squeeze of remaining lime. Serve immediately with hot sauce on the side.