Hot Honey Chili-Crisp Breakfast Tacos with Charred Corn

Serves 4 · 12 min prep · 15 min cook

Ingredients

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

Instructions

1. 1Heat a large cast-iron skillet over medium-high heat until hot. Add the sweet corn kernels in a single layer and let them sit undisturbed for 2 to 3 minutes until charred in spots, then stir and cook another 2 minutes until tender-crisp and fragrant. Transfer the corn to a bowl and wipe the skillet clean.
2. 2Dice the heirloom tomatoes and place them in a small bowl with salt, a squeeze of lime juice, and half the chopped cilantro; set this quick pico aside to marinate while you cook.
3. 3Warm 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.
4. 4Crack the eggs into a bowl, season with salt, black pepper, and garlic powder, and whisk until the yolks and whites are fully combined and slightly frothy.
5. 5Return the skillet to medium heat, add the olive oil, and swirl to coat. Pour in the eggs and let them set for 15 seconds, then gently push and fold with a spatula into soft curds, cooking only 1 to 2 minutes total so they stay creamy and just set.
6. 6Remove the skillet from heat. Immediately drizzle the chili crisp and hot honey over the soft eggs and fold once so the spicy-sweet finish coats the curds without overcooking them.
7. 7Assemble each taco by placing a warm tortilla on a plate, spooning a portion of the chili-crisp eggs down the center, then topping with charred corn, heirloom pico, crumbled cotija, and sliced avocado.
8. 8Finish with remaining cilantro and an extra squeeze of lime. Serve immediately while the eggs are still soft and the tortillas are warm so the textures stay bright and contrasting.