Elote-Spiced Sweet Corn Breakfast Tacos with Scrambled Eggs

Elote, Mexico’s iconic street corn, brings smoky-sweet char and tangy spice to the morning table. These breakfast tacos fold buttery scrambled eggs with mayo, cotija, chili, and lime-kissed kernels into warm corn tortillas.

Serves 4 · 15 min prep · 12 min cook

Estimate for one serving

• 410 cal
• 18g protein
• 32g carbs
• 24g fat
• 5g fiber

Every recipe here is free to read.

Ingredients

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

Instructions

1. 1Heat a large cast-iron or nonstick skillet over medium-high heat until hot.
2. 2Add the corn kernels in a single layer and char without stirring for 2 minutes, then toss and cook another 2 to 3 minutes until blistered and sweet; transfer to a bowl.
3. 3Lower the heat to medium and melt the butter in the same skillet.
4. 4Whisk the eggs with salt and pepper, pour into the skillet, and gently scramble with a spatula, pulling soft curds from the edges until just set but still glossy, about 2 minutes; remove from heat.
5. 5Warm the tortillas one at a time directly over a gas flame or in a dry skillet for 20 seconds per side until pliable and lightly toasted; stack and wrap in a clean towel.
6. 6Stir mayonnaise, juice of half the lime, chili powder, and smoked paprika into the charred corn to coat.
7. 7Dice the avocado and thinly slice the jalapeño; cut the remaining lime into wedges.
8. 8Fill each warm tortilla with a spoonful of soft scrambled eggs, then top with the elote-spiced corn.
9. 9Scatter cotija, cilantro, jalapeño slices, and avocado over the tacos.
10. 10Serve right away with lime wedges for squeezing so the flavors stay bright and the tortillas stay soft.