Hot-Honey Elote Breakfast Tacos with Soft Eggs & Heirloom Pico

Elote, Mexico’s iconic street corn, gets a morning twist in these breakfast tacos. Charred sweet corn meets soft eggs, cotija, and a drizzle of hot honey, finished with bright heirloom pico.

Serves 4 · 15 min prep · 12 min cook

Estimate for one serving

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

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Ingredients

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

Instructions

1. 1Heat a large cast-iron skillet over medium-high until hot. Add the sweet corn kernels in a single layer and let them sit undisturbed for 2 to 3 minutes until the bottoms char and smell toasty, then toss and char another 2 minutes. Transfer the corn to a bowl and toss immediately with mayonnaise, chili powder, a squeeze of lime, half the cotija, and salt to make the elote mix.
2. 2Dice the heirloom tomatoes and combine them in a small bowl with chopped cilantro, sliced scallions, remaining lime juice, and salt to create a quick pico; set aside so the flavors meld.
3. 3Wipe the skillet, drop in butter, and lower heat to medium-low. Crack the eggs into a separate bowl, season lightly with salt and pepper, and whisk just until the whites and yolks streak together.
4. 4Pour the eggs into the melted butter and stir slowly with a spatula, sweeping the bottom of the pan constantly for 3 to 4 minutes until soft, glossy curds form that still look slightly wet. Pull the pan off the heat so carryover cooking finishes them gently.
5. 5Warm the tortillas directly over a gas flame for 10 to 15 seconds per side until pliable and lightly blistered, or stack and wrap them in a damp towel and microwave 30 seconds.
6. 6Lay two warm tortillas on each plate. Spoon a generous layer of the elote corn mixture down the center of each tortilla.
7. 7Top the corn with soft scrambled eggs, then spoon the heirloom pico over the eggs.
8. 8Drizzle everything generously with hot honey, finish with remaining cotija and extra cilantro if desired, and serve immediately while the eggs are still creamy and the tortillas pliable.