Mexican Street-Corn Egg Breakfast Tostadas

Elote, Mexico’s beloved street corn, inspires these morning tostadas with charred kernels, creamy cotija, chili, and lime. Crispy corn tortillas cradle soft eggs and avocado for a quick, sunny brunch plate.

Serves 4 · 12 min prep · 18 min cook

Estimate for one serving

• 480 cal
• 18g protein
• 42g carbs
• 28g fat

Every recipe here is free to read.

Ingredients

• 8 corn tortillas
• 2.5 cups fresh sweet corn kernels
• 6 large eggs
• 3/4 cup crumbled cotija cheese
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 2 lime
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/3 cup chopped fresh cilantro
• 1 large avocado
• 3/4 tsp kosher salt
• 3 tbsp neutral oil
• 3 green onions

Instructions

1. 1Preheat the oven to 400°F. Brush both sides of the corn tortillas lightly with oil, arrange in a single layer on two baking sheets, and bake 8 to 10 minutes, flipping once, until golden and crisp; sprinkle lightly with salt while hot.
2. 2While tortillas bake, heat a large skillet over medium-high heat with a thin film of oil. Add the corn kernels in an even layer and cook undisturbed until deeply charred in spots, 3 to 4 minutes; stir and cook 2 minutes more.
3. 3Transfer half the charred corn to a bowl and keep the rest in the skillet on low heat.
4. 4In a small bowl whisk mayonnaise, sour cream, juice of one lime, chili powder, smoked paprika, and salt into a creamy elote-style sauce.
5. 5Thinly slice the green onions and dice the avocado; chop the cilantro.
6. 6Push the remaining corn to the side of the skillet, add a little more oil if needed, and crack in the eggs. Scramble gently over medium heat until just set with soft curds, seasoning with salt, then fold the reserved corn back in.
7. 7Spread a spoonful of the creamy sauce on each crisp tostada.
8. 8Top with the warm corn-egg scramble, then drizzle more sauce over the top.
9. 9Finish each tostada with crumbled cotija, diced avocado, green onions, cilantro, and a final squeeze of lime.
10. 10Serve immediately so the tortillas stay shatter-crisp against the creamy, smoky corn topping.