Mexican Street-Corn Soft Scramble Breakfast Tacos

Serves 4 · 12 min prep · 15 min cook

Ingredients

• 2 fresh sweet corn ears
• 8 large eggs
• 8 corn tortillas
• 1/2 cup crumbled cotija cheese
• 3 tbsp mayonnaise
• 2 fresh lime
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/3 cup fresh cilantro
• 1 jalapeño
• 2 tbsp unsalted butter
• 3/4 tsp kosher salt
• 1 large avocado

Instructions

1. 1Shuck the corn and slice the kernels off the cobs. Heat a large nonstick skillet over medium-high heat and add the kernels. Char, stirring only occasionally, until blistered and sweet, 4 to 5 minutes. Transfer to a bowl.
2. 2In a small bowl stir together the mayonnaise, juice of one lime, chili powder, smoked paprika, and salt to make a quick elote crema. Set aside.
3. 3Warm the corn tortillas one at a time in a dry skillet or directly over a gas flame until pliable and lightly spotted, about 20 seconds per side. Stack them in a clean towel to keep warm.
4. 4Crack the eggs into a bowl, add a splash of water and the remaining salt, and whisk until uniformly yellow and slightly frothy. Wipe out the skillet, melt the butter over medium-low heat.
5. 5Pour in the eggs and cook slowly, pushing large soft curds from the edges toward the center with a spatula. When the eggs are mostly set but still glossy and custardy, fold in half the charred corn and remove from heat.
6. 6Thinly slice the jalapeño and avocado. Roughly chop the cilantro. Cut the remaining lime into wedges.
7. 7Spread a thin layer of elote crema on each warm tortilla. Divide the soft scramble among the tacos, then top with remaining corn, cotija, avocado slices, jalapeño, and cilantro.
8. 8Finish with an extra dusting of chili powder and a squeeze of lime. Serve immediately so the tortillas stay soft and the eggs stay creamy.