Elote-Style Fresh Corn Scramble Breakfast Tacos

Elote, Mexico’s iconic street corn, gets a morning twist in these breakfast tacos. Charred fresh kernels meet soft scrambled eggs, cotija, and a quick chili-lime crema tucked into warm tortillas.

Serves 4 · 12 min prep · 12 min cook

Estimate for one serving

• 420 cal
• 22g protein
• 28g carbs
• 25g fat
• 4g fiber

Every recipe here is free to read.

Ingredients

• 8 small corn or flour tortillas
• 8 large eggs
• 1 1/2 cups fresh corn kernels
• 1/2 cup cotija cheese
• 2 tbsp mayonnaise
• 2 tbsp sour cream
• 1 lime
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 2 tbsp butter
• 3/4 tsp kosher salt
• 1/4 cup fresh cilantro
• 1 optional jalapeño
• to serve hot sauce

Instructions

1. 1Char the corn kernels in a dry cast-iron skillet over high heat, shaking occasionally, until many kernels are blistered and fragrant, 4 to 5 minutes. Transfer to a bowl and wipe the skillet clean.
2. 2In a small bowl whisk mayonnaise, sour cream, juice of half the lime, chili powder, and salt into a quick elote crema. Crumble the cotija and chop the cilantro.
3. 3Warm the tortillas one by one in a dry skillet or directly over a gas flame until pliable and lightly spotted. Stack them in a clean towel to keep soft and warm.
4. 4Crack the eggs into a bowl, add a splash of water, salt, and smoked paprika, and beat until uniform and slightly frothy.
5. 5Melt butter in the same skillet over medium-low heat. Pour in the eggs and cook slowly, pushing curds from the edges toward the center with a spatula until just softly set and still glossy, about 3 minutes. Fold in most of the charred corn at the last moment.
6. 6Spoon the creamy scrambled eggs into the warm tortillas. Top with remaining corn, generous cotija, chopped cilantro, and thin jalapeño slices if using.
7. 7Drizzle each taco with the elote crema and finish with an extra squeeze of lime. Serve immediately with hot sauce on the table.
8. 8For grab-and-go mornings, assemble tacos, wrap tightly in foil, and keep warm in a low oven for up to 20 minutes without sogginess.