Street-Corn Breakfast Quesadillas with Scrambled Eggs

Serves 4 · 12 min prep · 20 min cook

Ingredients

• 4 large flour tortillas
• 6 large eggs
• 2 cups fresh sweet corn kernels
• 1 1/2 cups shredded Monterey Jack cheese
• 2 tbsp mayonnaise
• 1 tbsp fresh lime juice
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp unsalted butter
• 1/4 cup chopped cilantro
• 1/3 cup crumbled cotija cheese
• to serve hot sauce

Instructions

1. 1In a small bowl whisk the mayonnaise, lime juice, chili powder, smoked paprika, and salt until smooth; this is the elote-style spread. Set aside.
2. 2Heat a large nonstick skillet over medium-high heat. Add the corn kernels and dry-char them, stirring only occasionally, for 4 to 5 minutes until blistered in spots and sweetly fragrant. Transfer to a bowl.
3. 3Reduce heat to medium-low. Melt half the butter in the same skillet. Crack the eggs into a bowl, season with remaining salt and pepper, and whisk lightly.
4. 4Pour the eggs into the skillet and scramble gently, pushing soft curds from the edges toward the center, until just set but still glossy, about 2 to 3 minutes. Remove from heat and fold in the charred corn and chopped cilantro.
5. 5Wipe the skillet and return it to medium heat. Lay one tortilla flat and spread a thin layer of the mayo mixture over half of it.
6. 6Pile a quarter of the egg-corn scramble and a generous handful of Monterey Jack on the dressed half. Fold the tortilla over to close.
7. 7Cook the quesadilla 2 to 3 minutes per side, pressing lightly with a spatula, until the tortilla is deep golden and crisp and the cheese is fully melted. Repeat with remaining tortillas, adding butter as needed.
8. 8Transfer each quesadilla to a cutting board, rest 30 seconds, then cut into wedges. Sprinkle with cotija and serve with hot sauce on the side while still hot and crunchy.