Elote-Style Corn Scramble Breakfast Tacos

Serves 4 · 12 min prep · 15 min cook

Estimate for one serving

• 420 cal
• 20g protein
• 32g carbs
• 25g fat
• 5g fiber

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Ingredients

• 2 cups fresh sweet corn kernels
• 8 large eggs
• 2 tbsp butter
• 2 tbsp mayonnaise
• 1 lime
• 1 tsp chili powder
• 3/4 tsp kosher salt
• 1/2 cup cotija cheese
• 1/4 cup fresh cilantro
• 8 small corn tortillas
• 1 avocado
• to serve hot sauce

Instructions

1. 1Zest and juice the lime. Crumble the cotija and roughly chop the cilantro. Slice the avocado.
2. 2Melt one tablespoon of butter in a large nonstick skillet over medium-high heat. Add the corn kernels in a single layer and cook undisturbed until charred in spots, about 3 minutes; stir and char another 2 minutes. Season with half the salt and half the chili powder, then transfer to a bowl.
3. 3Wipe the skillet, reduce heat to medium-low, and melt the remaining butter. Whisk the eggs with a splash of water and the remaining salt. Pour in and gently scramble, pushing soft curds from the edges toward the center until just set but still glossy, 3 to 4 minutes.
4. 4Fold most of the charred corn into the eggs, reserving a handful for topping. Remove from heat.
5. 5Warm the tortillas in a dry skillet or directly over a gas flame until pliable and lightly toasted, about 20 seconds per side. Keep wrapped in a clean towel.
6. 6Stir mayonnaise with lime zest, lime juice, and remaining chili powder to make a quick crema.
7. 7Fill each tortilla with scrambled corn-egg mixture, a spoon of reserved charred corn, crumbled cotija, cilantro, avocado slices, and a drizzle of the lime crema. Finish with hot sauce at the table.