Street-Corn Breakfast Tostadas with Soft Eggs & Cotija

Serves 4 · 15 min prep · 18 min cook

Ingredients

• 8 corn tortillas
• 3 cups fresh sweet corn kernels
• 4 large eggs
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1/2 cup cotija cheese
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 2 lime
• 1/3 cup fresh cilantro
• 1 avocado
• 3 Tbsp neutral oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• to finish hot sauce

Instructions

1. 1Preheat the oven to 400°F. Brush both sides of the corn tortillas lightly with oil, arrange them in a single layer on two sheet pans, and bake 8 to 10 minutes, flipping once, until crisp and golden at the edges.
2. 2While tortillas crisp, heat oil in a large cast-iron skillet over high heat. Add the corn kernels in an even layer and cook undisturbed 3 minutes so they develop deep char spots.
3. 3Stir the corn, season with salt, chili powder, and smoked paprika, and cook 2 minutes more until fragrant and blistered. Transfer to a bowl and keep warm.
4. 4In a small bowl whisk together the mayonnaise, sour cream, juice of one lime, and salt to make a quick crema. Crumble the cotija and chop the cilantro.
5. 5Wipe the skillet, add a thin film of oil, and set over medium heat. Crack the eggs in and cook sunny-side or over-easy 2 to 3 minutes until whites are set and yolks still runny; season with salt and pepper.
6. 6Slice the avocado and cut the remaining lime into wedges. Place two crisp tostadas on each plate.
7. 7Spread a spoonful of crema on each tostada, pile on charred corn, then top with a soft egg, avocado slices, cotija, and cilantro.
8. 8Finish with an extra dusting of chili powder, a drizzle of hot sauce if desired, and lime wedges on the side. Eat immediately so the tortillas stay crunchy.