Elote-Style Sweet Corn Breakfast Tacos

Serves 4 · 15 min prep · 15 min cook

Ingredients

• 2 cups fresh corn kernels
• 6 large eggs
• 8 corn tortillas
• 3 Tbsp mayonnaise
• 3 Tbsp sour cream or Mexican crema
• 2 lime
• 1 tsp chili powder or Tajín
• 1/2 cup cotija cheese
• 1/4 cup fresh cilantro
• 1 jalapeño
• 1 Tbsp unsalted butter
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 1 avocado

Instructions

1. 1Heat a large skillet over medium-high. Add the corn kernels and dry-char them, stirring only occasionally, until many kernels are blistered and browned, 5 to 6 minutes. Season with salt and set half aside for topping.
2. 2In a small bowl whisk together mayonnaise, sour cream, juice of one lime, chili powder, and salt to make a quick elote crema. Taste and adjust heat or acidity.
3. 3Warm the corn tortillas in a dry skillet or directly over a gas flame until pliable and lightly spotted, about 30 seconds per side. Wrap in a clean towel to keep soft.
4. 4Return the skillet to medium-low, melt the butter, and pour in lightly beaten eggs seasoned with salt and pepper. Soft-scramble gently, folding rather than stirring aggressively, until just set and still glossy, 2 to 3 minutes. Fold the remaining charred corn into the eggs.
5. 5Dice the avocado and thinly slice the jalapeño. Crumble the cotija and chop the cilantro.
6. 6Spread a spoonful of elote crema down the center of each warm tortilla. Divide the corn-egg scramble among the tacos.
7. 7Top each taco with reserved charred corn, avocado, cotija, jalapeño slices, and cilantro. Finish with an extra squeeze of lime and a dusting of chili powder or Tajín.
8. 8Serve right away so the tortillas stay soft and the crema stays cool against the warm eggs.