Elote-Style Corn & Egg Breakfast Tacos

Serves 4 · 10 min prep · 12 min cook

Ingredients

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

Instructions

1. 1Heat a large skillet over medium-high heat. Add the fresh corn kernels and dry-char for 3 to 4 minutes, stirring only occasionally, until many kernels are blistered and smell sweet and toasty. Transfer half the corn to a bowl and leave the rest in the pan.
2. 2Reduce heat to medium and add the butter to the skillet with the remaining corn. Once melted and foaming, crack in the eggs and immediately begin scrambling gently with a spatula, folding the eggs over the corn.
3. 3Season the scramble with salt, black pepper, chili powder, and smoked paprika. Cook only until the eggs are just set and still glossy, about 2 minutes; remove from heat so they stay soft.
4. 4Warm the corn tortillas one at a time in a dry skillet or directly over a gas flame for 20 seconds per side until pliable and lightly spotted. Stack them in a clean towel to keep warm and soft.
5. 5In a small bowl stir the mayonnaise with the juice of one lime and chili powder to make a quick crema. Crumble the cotija and chop the cilantro and scallions.
6. 6Spread a thin layer of the lime mayo on each warm tortilla. Spoon the corn-egg scramble down the center, then top with the reserved charred corn kernels.
7. 7Sprinkle generously with cotija, cilantro, and scallions. Squeeze the remaining lime over the tacos and add a few dashes of hot sauce if you like extra heat.
8. 8Serve immediately on a platter so everyone can grab two. These come together in under 20 minutes, perfect for rushed back-to-school mornings when sweet corn is still cheap and peak.