Elote-Spiced Soft Scramble Breakfast Tacos with Cotija & Lime

Elote, Mexico’s iconic street corn, inspires these breakfast tacos with charred sweet kernels, chili, and creamy mayo. Soft-scrambled eggs meet cotija and bright lime on warm corn tortillas for a playful morning twist.

Serves 4 · 12 min prep · 15 min cook

Estimate for one serving

• 390 cal
• 20g protein
• 32g carbs
• 22g fat
• 4.2g fiber

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Ingredients

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

Instructions

1. 1Warm a dry 12-inch nonstick skillet over medium heat. Char the corn kernels 3 to 4 minutes, stirring once or twice, until sweet and lightly blistered; scrape into a bowl and toss with half the chili powder and a squeeze of lime.
2. 2In a separate bowl whisk the eggs with salt and pepper until just blended and slightly frothy—do not overbeat.
3. 3Wipe the skillet, melt the butter over medium-low heat until foaming. Pour in the eggs and cook slowly, pushing large soft curds from the edges toward the center with a spatula every 20 seconds.
4. 4When the eggs are still glossy and just set but creamy, fold in the remaining chili powder and smoked paprika; remove from heat immediately so they stay soft.
5. 5Warm the corn tortillas one at a time in a dry skillet or directly over a gas flame 15 to 20 seconds per side until pliable and lightly toasted; stack and wrap in a clean towel.
6. 6Stir the mayonnaise with juice from half a lime until smooth and drizzle-ready.
7. 7Fill each warm tortilla with a generous spoonful of soft scramble, top with charred elote corn, crumbled cotija, and chopped cilantro.
8. 8Finish with a zigzag of lime mayo, extra lime wedges, and hot sauce at the table. Serve right away while the eggs are still custardy.