Mexican Street-Corn Breakfast Tacos with Soft Scramble

Serves 4 · 12 min prep · 15 min cook

Ingredients

• 2 cups fresh sweet corn kernels
• 8 large eggs
• 8 small corn tortillas
• 1/2 cup crumbled cotija cheese
• 2 tbsp mayonnaise
• 2 tbsp sour cream
• 1 lime
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1 tbsp unsalted butter
• 1 tbsp olive oil
• 1/4 cup chopped fresh cilantro
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 2 sliced green onions

Instructions

1. 1Char the corn kernels in a dry 12-inch skillet over medium-high heat, stirring often, until lightly blackened in spots and fragrant, 5 to 7 minutes. Transfer to a bowl.
2. 2In a small bowl whisk together mayonnaise, sour cream, juice of half the lime, chili powder, smoked paprika, and salt to make a quick elote crema.
3. 3Warm the tortillas one at a time in the same skillet or directly over a gas flame until pliable and lightly toasted; wrap in a clean towel to keep warm.
4. 4Crack the eggs into a bowl, season with salt and pepper, and beat until just combined—do not overbeat.
5. 5Wipe the skillet, add butter and olive oil over medium-low heat. Pour in the eggs and cook slowly, pushing gently with a spatula from the edges toward the center until soft curds form and eggs are still slightly glossy, 3 to 4 minutes.
6. 6Fold most of the charred corn into the soft scramble, reserving a handful for topping. Remove from heat immediately so the eggs stay creamy.
7. 7Spread a thin layer of elote crema on each warm tortilla. Divide the corn-egg scramble among the tacos.
8. 8Top with remaining corn, crumbled cotija, sliced green onions, cilantro, and an extra squeeze of lime. Serve right away while the tortillas are warm.