Street-Corn Breakfast Tacos with Scrambled Eggs & Cotija

Elote, Mexico’s beloved street corn, inspires these morning tacos with charred kernels mashed into a creamy chili-lime mayo. Soft scrambled eggs and crumbly cotija tuck into warm corn tortillas for a bright, savory start.

Serves 4 · 15 min prep · 12 min cook

Estimate for one serving

• 410 cal
• 19g protein
• 32g carbs
• 24g fat
• 4g fiber

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Ingredients

• 2 cups fresh sweet corn kernels
• 6 large eggs
• 8 corn tortillas
• 1/2 cup crumbled cotija cheese
• 3 tbsp mayonnaise
• 2 tbsp fresh lime juice
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 2 tbsp unsalted butter
• 1/4 cup chopped fresh cilantro
• 3 sliced green onions
• 3/4 tsp kosher salt
• 1/4 tsp black pepper

Instructions

1. 1Heat a large cast-iron skillet over medium-high heat until hot. Add the corn kernels in a single layer and char without stirring for 2 minutes until blistered and fragrant, then toss and cook 2 more minutes.
2. 2Transfer half the charred corn to a bowl and mash lightly with a fork; stir in mayonnaise, lime juice, chili powder, and smoked paprika to make a quick elote crema.
3. 3Wipe the skillet, lower heat to medium, and melt the butter. Crack in the eggs, season with salt and pepper, and scramble gently with a spatula until just set and still soft, about 2 minutes.
4. 4Warm the corn tortillas one at a time in a dry skillet or directly over a gas flame until pliable and lightly spotted, stacking them in a clean towel.
5. 5Spread a spoonful of the elote crema on each tortilla, then divide the soft scrambled eggs among them.
6. 6Top with the remaining whole charred corn kernels, crumbled cotija, sliced green onions, and chopped cilantro.
7. 7Squeeze an extra lime wedge over the tacos if desired and serve immediately while the eggs are creamy and the tortillas warm.