Elote-Spiced Soft Egg Breakfast Tacos with Charred Corn

Elote, Mexico's iconic street corn, dresses up breakfast in these soft egg tacos. Charred sweet corn gets a chili-paprika dusting, then tumbles with creamy scrambled eggs, cotija, and a lime-mayo finish into warm tortillas.

Serves 4 · 8 min prep · 12 min cook

Estimate for one serving

• 420 cal
• 22g protein
• 34g carbs
• 23g fat

Every recipe here is free to read.

Ingredients

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

Instructions

1. 1Heat a cast-iron skillet over medium-high until very hot. Add oil and the corn kernels in a single layer; let them char undisturbed for 2 to 3 minutes, then stir until blistered and sweet-smelling.
2. 2Season the charred corn with chili powder, smoked paprika, garlic powder, and salt; transfer most to a bowl, reserving a spoonful for garnish.
3. 3Lower the heat to medium-low. Melt butter in the same skillet, crack in the eggs, and scramble gently with a spatula until just set and still soft and custardy, about 2 to 3 minutes; season with salt and pepper.
4. 4Warm the tortillas directly over a gas flame or in a dry skillet until pliable and lightly spotted.
5. 5Stir mayonnaise with the juice of one lime and chili powder to make a quick crema.
6. 6Assemble tacos by spreading a little lime crema on each tortilla, then topping with soft scrambled eggs and a generous scoop of elote-spiced corn.
7. 7Finish with crumbled cotija, chopped cilantro, remaining charred corn, and extra lime wedges.
8. 8Serve right away so the tortillas stay soft and the eggs stay creamy; these come together in under 20 minutes for busy school mornings.