Street-Corn Soft-Scramble Breakfast Tacos

Serves 4 · 10 min prep · 12 min cook

Ingredients

• 2 cups fresh sweet corn kernels
• 1 tbsp olive oil
• 1 tsp chili powder
• 8 large eggs
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp unsalted butter
• 8 small corn tortillas
• 1/3 cup crumbled cotija cheese
• 1/4 cup chopped fresh cilantro
• 1, cut into wedges lime
• 1, sliced avocado
• to taste hot sauce

Instructions

1. 1Heat a large nonstick skillet over medium-high. Add the olive oil, then the corn kernels. Cook without stirring for 2 minutes so the bottoms char lightly, then stir and continue until bright and lightly blistered, about 4 minutes total.
2. 2Sprinkle the chili powder over the corn, toss to coat, and transfer the corn to a bowl. Wipe the skillet clean if needed.
3. 3Crack the eggs into a bowl, add the salt and pepper, and whisk until the yolks and whites are fully blended and slightly frothy.
4. 4Reduce heat to medium-low. Melt the butter in the same skillet. Pour in the eggs and let them sit undisturbed for 20 seconds.
5. 5Using a rubber spatula, gently push the eggs from the edges toward the center, forming large soft curds. Continue this slow folding motion until the eggs are just set but still glossy and custardy, 2 to 3 minutes. Fold the charred corn back in during the last 30 seconds.
6. 6Meanwhile, warm the corn tortillas in a dry skillet or directly over a gas flame for 15 to 20 seconds per side until pliable and lightly toasted. Keep them wrapped in a clean towel.
7. 7Spoon the soft scramble-corn mixture into the warm tortillas. Top each taco with cotija, cilantro, and avocado slices.
8. 8Serve immediately with lime wedges and hot sauce on the side so everyone can finish their own plate.