Street-Corn Breakfast Tacos with Soft Eggs & Cotija

Serves 4 · 10 min prep · 15 min cook

Ingredients

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

Instructions

1. 1Stir together the mayonnaise, lime juice, chili powder, and smoked paprika in a small bowl until smooth to make a quick elote crema; set aside.
2. 2Heat a large cast-iron skillet over medium-high heat. Add half the butter and the corn kernels; cook undisturbed for 2 minutes, then stir and continue until kernels are charred in spots and sweet, about 5 to 6 minutes total. Season with salt and pepper and transfer to a bowl.
3. 3Wipe the skillet, lower heat to medium, and warm the tortillas one or two at a time until pliable and lightly toasted, about 30 seconds per side; wrap in a clean towel to keep warm.
4. 4Melt remaining butter in the skillet over medium-low. Crack in the eggs and scramble gently, stirring until just set but still glossy, 3 to 4 minutes.
5. 5Chop the green onions and cilantro.
6. 6Spread a spoonful of elote crema on each warm tortilla.
7. 7Divide the scrambled eggs and charred corn among the tortillas.
8. 8Top generously with crumbled cotija, green onions, cilantro, an extra squeeze of lime if desired, and hot sauce. Serve right away while the tortillas are soft and the corn is still warm.