Street-Corn Breakfast Tostadas with Soft Eggs

Elote, Mexico’s beloved street corn, inspires this morning twist on tostadas. Crisp baked tortillas carry charred sweet corn with mayo, lime, chili, and cotija, finished with soft eggs for a quick, savory start.

Serves 4 · 12 min prep · 18 min cook

Estimate for one serving

• 445 cal
• 20g protein
• 38g carbs
• 25g fat

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Ingredients

• 8 small corn tortillas
• 2 tbsp olive oil or cooking spray
• 2 cups fresh sweet corn kernels
• 3 tbsp mayonnaise
• 2 tbsp lime juice
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 3/4 tsp kosher salt
• 1/2 cup crumbled cotija cheese
• 1/4 cup chopped fresh cilantro
• 8 large eggs
• 1 tbsp butter
• 1, sliced avocado
• for serving hot sauce

Instructions

1. 1Preheat the oven to 400°F. Lightly brush or spray both sides of the corn tortillas with oil and arrange them in a single layer on a large baking sheet.
2. 2Bake the tortillas until crisp and golden at the edges, 8 to 10 minutes, flipping once halfway. Set aside.
3. 3While the tortillas bake, heat a large nonstick skillet over medium-high heat. Add the sweet corn kernels in a single layer and cook without stirring for 2 minutes to char.
4. 4Stir and continue cooking until the corn is bright, tender, and lightly blistered in spots, about 4 minutes total. Transfer to a bowl.
5. 5In the same bowl, stir the charred corn with mayonnaise, lime juice, chili powder, smoked paprika, and salt until evenly coated. Fold in half the cotija and cilantro.
6. 6Wipe the skillet clean, reduce heat to medium, and melt the butter. Crack in the eggs and cook sunny-side up or over-easy until whites are set and yolks still runny, 3 to 4 minutes. Season lightly with salt.
7. 7Place two crisp tostadas on each plate. Spoon a generous layer of the street-corn mixture over each tortilla.
8. 8Top every tostada with a soft-cooked egg. Add avocado slices and the remaining cotija and cilantro.
9. 9Finish with a few dashes of hot sauce if desired. Serve immediately while the tortillas are still shatter-crisp.