Street-Corn Breakfast Tacos with Soft Scrambled Eggs & Cotija

Elote, Mexico’s beloved street corn, meets morning tacos in this bright breakfast mash-up. Charred sweet kernels, soft scrambled eggs, and crumbly cotija pile onto warm tortillas with a smoky lime crema.

Serves 4 · 12 min prep · 18 min cook

Estimate for one serving

• 420 cal
• 22g protein
• 38g carbs
• 22g fat
• 6g fiber

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Ingredients

• 3 cups fresh sweet corn kernels
• 8 large eggs
• 8 small corn tortillas
• 3/4 cup crumbled cotija cheese
• 3 tbsp mayonnaise
• 3 tbsp sour cream
• 2 lime
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 2 tbsp unsalted butter
• 1/3 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 until very hot. Add the corn kernels in a single layer and char without stirring for 2 to 3 minutes until blistered and sweet-smelling; stir once and cook another minute, then scrape into a bowl.
2. 2In a small bowl whisk together the mayonnaise, sour cream, juice of one lime, chili powder, and smoked paprika until smooth; taste and adjust salt. This is the elote crema.
3. 3Warm the tortillas one at a time in the same dry skillet for 20 to 30 seconds per side until pliable and lightly toasted; stack and wrap in a clean towel to keep soft.
4. 4Crack the eggs into a bowl, season with salt and pepper, and beat just until the yolks and whites are combined but not frothy.
5. 5Wipe the skillet, drop in the butter over medium-low heat, and pour in the eggs. Cook slowly, pushing gently with a spatula from the edges toward the center, until soft curds form and the eggs look creamy and barely set, about 3 to 4 minutes; remove from heat while still slightly wet.
6. 6Toss the charred corn with half the cilantro, green onions, and a squeeze of remaining lime juice.
7. 7Spoon soft scrambled eggs into each warm tortilla, top generously with the street-corn mixture, drizzle with elote crema, and shower with cotija.
8. 8Finish with the rest of the cilantro and an extra dusting of chili powder if desired; serve right away with lime wedges on the side.