Hot Honey Charred-Corn Breakfast Tacos with Soft Eggs

Breakfast tacos have long brightened Mexican morning tables, wrapping warm tortillas around whatever is fresh from the skillet. Here soft eggs meet late-summer charred corn, hot honey, and crumbly cotija for a sweet-heat bite.

Serves 4 · 12 min prep · 15 min cook

Estimate for one serving

• 485 cal
• 22g protein
• 42g carbs
• 26g fat

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Ingredients

• 8 large eggs
• 2 cups fresh sweet corn kernels
• 2 medium heirloom tomatoes
• 8 corn tortillas
• 1/2 cup crumbled cotija cheese
• 3 tbsp hot honey
• 2 tbsp chili crisp
• 1 lime
• 1/4 cup chopped fresh cilantro
• 2 tbsp neutral oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp butter

Instructions

1. 1Dice the heirloom tomatoes and place them in a small bowl with salt, chopped cilantro, and a squeeze of lime; set the fresh pico aside so the flavors can mingle.
2. 2Heat a large 12-inch skillet over medium-high heat and add a drizzle of oil. When the oil shimmers, scatter in the sweet corn kernels in a single layer and leave them undisturbed for 2 to 3 minutes until deeply charred on one side.
3. 3Stir the corn, season lightly with salt and pepper, and continue cooking another 2 minutes until tender-crisp and fragrant; transfer the charred corn to a bowl and wipe the skillet clean.
4. 4Warm the corn tortillas one at a time in the same dry skillet for about 20 seconds per side until pliable and lightly toasted, stacking them under a clean kitchen towel to keep warm.
5. 5Reduce heat to medium-low, add the butter to the skillet, and crack in the eggs. Cook gently, stirring slowly with a spatula, until the whites are just set but the yolks remain soft and custardy, about 3 to 4 minutes.
6. 6Season the soft eggs with salt and pepper right at the end so they stay creamy.
7. 7Build each taco by spooning a layer of soft eggs onto a warm tortilla, then topping with charred corn and a spoonful of the heirloom tomato pico.
8. 8Drizzle each taco generously with hot honey and a little chili crisp for heat and shine.
9. 9Finish with crumbled cotija and an extra squeeze of lime. Serve immediately while the eggs are still soft and the tortillas are warm.
10. 10Offer extra hot honey and chili crisp at the table so everyone can dial up the sweet-heat finish.