Street-Corn Breakfast Burrito Scramble with Cotija & Lime

Elote, Mexico’s beloved street corn, jumps into breakfast in this burrito scramble. Charred sweet kernels meet eggs, creamy chili-lime dressing, cotija, and warm flour tortillas for a bright, savory morning bite.

Serves 4 · 15 min prep · 14 min cook

Estimate for one serving

• 520 cal
• 22g protein
• 42g carbs
• 30g fat
• 5g fiber

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Ingredients

• 8 large eggs
• 2.5 cups fresh sweet corn kernels
• 4 large flour tortillas
• 3 tbsp mayonnaise
• 2 tbsp sour cream
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 2 lime
• 1/2 cup cotija cheese
• 1/3 cup fresh cilantro
• 1 jalapeño
• 2 tbsp unsalted butter
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 1 avocado

Instructions

1. 1Whisk the eggs with salt and pepper in a bowl until just blended; set aside.
2. 2Heat a large nonstick skillet over medium-high. Melt half the butter, add the corn, and cook without stirring 3 minutes so kernels char and blister. Stir and cook 2 minutes more.
3. 3Transfer most of the charred corn to a bowl, leaving a small amount in the pan. Reduce heat to medium-low.
4. 4Add remaining butter to the skillet. Pour in the eggs and scramble gently, pushing soft curds from the edges toward the center for 2 to 3 minutes until just set but still glossy.
5. 5Fold the reserved charred corn back into the eggs along with half the crumbled cotija and most of the chopped cilantro. Remove from heat.
6. 6Stir together mayonnaise, sour cream, chili powder, smoked paprika, and juice of one lime to make a quick elote crema.
7. 7Warm the tortillas one at a time in a dry skillet 20 seconds per side until pliable and lightly toasted.
8. 8Spread a spoonful of elote crema down the center of each tortilla. Add scrambled egg-corn mixture, sliced avocado, minced jalapeño, remaining cotija, and cilantro. Squeeze remaining lime over the filling.
9. 9Fold the sides in, roll tightly into burritos, and return seam-side down to the warm skillet for 30 seconds to seal. Slice in half and serve immediately.