Street-Corn Scramble Breakfast Tacos with Cotija & Lime

Mexican street corn, or elote, meets the morning plate in these breakfast tacos. Charred sweet corn scrambled with eggs fills warm tortillas, finished with creamy cotija, chili-lime crema, and a bright squeeze of lime.

Serves 4 · 10 min prep · 15 min cook

Estimate for one serving

• 420 cal
• 20g protein
• 34g carbs
• 24g fat
• 4.9g fiber

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Ingredients

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

Instructions

1. 1Char the corn kernels in a large dry cast-iron skillet over medium-high heat, stirring only occasionally, until deeply blistered in spots, 5 to 7 minutes; scrape into a bowl.
2. 2In a small bowl whisk mayonnaise, sour cream, chili powder, smoked paprika, juice of half the lime, and salt into a quick elote crema.
3. 3Thinly slice the green onions and roughly chop the cilantro; set aside for finishing.
4. 4Wipe the skillet, lower heat to medium, and melt the butter. Crack the eggs into a bowl, season with salt and pepper, and whisk lightly.
5. 5Pour eggs into the skillet and scramble gently with a spatula, folding in half the charred corn when eggs are still slightly wet so everything finishes together, about 2 to 3 minutes total.
6. 6Warm the tortillas directly over a gas flame or in a dry skillet 20 to 30 seconds per side until pliable and lightly toasted; stack under a clean towel.
7. 7Spread a thin swipe of elote crema on each tortilla. Divide the corn-egg scramble among them.
8. 8Top with remaining charred corn, crumbled cotija, green onions, and cilantro.
9. 9Squeeze the rest of the lime over the tacos and serve right away with extra crema on the side.