Skillet Elote Soft Scramble with Heirloom Tomato Pico

Elote, Mexico’s iconic street corn, dresses charred kernels in mayo, cotija, chili, and lime. Here those bright flavors fold into a soft skillet scramble, finished with juicy heirloom tomato pico for a high-protein breakfast.

Serves 4 · 12 min prep · 12 min cook

Estimate for one serving

• 340 cal
• 18g protein
• 16g carbs
• 24g fat

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Ingredients

• 8 large eggs
• 2 cups fresh sweet corn kernels
• 2 medium heirloom tomatoes
• 1/2 cup crumbled cotija cheese
• 2 tbsp mayonnaise
• 1 fresh lime
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/4 cup chopped fresh cilantro
• 3 stalks green onion
• 2 tbsp unsalted butter
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp avocado oil

Instructions

1. 1Dice the heirloom tomatoes and thinly slice the green onions; place them in a bowl with half the cilantro, a squeeze of lime, salt, and chili powder, then toss gently and set the pico aside to marinate.
2. 2Heat a large 12-inch nonstick skillet over medium-high heat and add the avocado oil. When the oil shimmers, add the fresh corn kernels in a single layer and let them sit undisturbed for 2 to 3 minutes until the bottoms char and smell sweet and toasty.
3. 3Stir the corn, sprinkle with smoked paprika and salt, and continue cooking another 2 minutes until most kernels show golden-brown spots. Transfer half the charred corn to a small bowl for topping and leave the rest in the skillet.
4. 4Reduce heat to medium-low. Add the butter to the skillet and swirl until melted and foaming. Crack the eggs into a separate bowl, season with salt and pepper, and beat lightly with a fork until just combined—no frothy peaks.
5. 5Pour the eggs into the skillet over the remaining corn. Let them sit 20 seconds, then slowly push and fold with a silicone spatula from the edges toward the center, creating soft curds.
6. 6Continue folding gently for 2 to 3 minutes until the eggs are mostly set but still glossy and slightly wet in places; they will finish cooking off heat. Remove the skillet from the burner.
7. 7Quickly fold in the mayonnaise and most of the cotija so the scramble turns creamy and lightly tangy. Taste and adjust salt if needed.
8. 8Divide the scramble among four warm plates. Top each portion with the reserved charred corn, a spoonful of heirloom tomato pico, remaining cotija, extra cilantro, a dusting of chili powder, and a final squeeze of lime. Serve immediately while the eggs are still soft.