Street-Corn Soft-Scramble Breakfast Tacos

Street-Corn Soft-Scramble Breakfast Tacos

Street corn, or elote, brings the smoky-sweet char of Mexican market stalls to the morning table. Soft-scrambled eggs fold around blistered kernels, then tuck into warm tortillas with cotija, cilantro, and a bright lime finish.

Serves 4 · 12 min prep · 15 min cook

Estimate for one serving

  • 445 cal
  • 20g protein
  • 36g carbs
  • 26g fat

Every recipe here is free to read.

TrendingBreakfastMexicanTacosEggsCornQuick

Ingredients

  • 2 cups fresh sweet corn kernels
  • 1 tbsp neutral oil
  • 8 large eggs
  • 1 tsp kosher salt
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 2 tbsp unsalted butter
  • 8 corn tortillas
  • 1/2 cup crumbled cotija cheese
  • 1/3 cup chopped fresh cilantro
  • 2 lime
  • 1/4 cup mayonnaise
  • 1 tbsp hot sauce
  • 1 sliced avocado

Instructions

  1. 1Heat a large cast-iron skillet over medium-high heat. Add the oil, then the corn kernels in a single layer. Let them char undisturbed for 2 to 3 minutes until blistered and sweet-smelling, then stir and cook 2 minutes more. Season with half the salt, chili powder, and cumin. Transfer half the corn to a bowl and keep the rest in the skillet off heat.
  2. 2In a medium bowl whisk the eggs with the remaining salt until just blended. Return the skillet with remaining corn to medium-low heat and add the butter.
  3. 3Pour the eggs over the corn. Gently push and fold with a spatula for 2 to 3 minutes until large soft curds form and the eggs are still slightly glossy. Remove from heat immediately.
  4. 4Warm the tortillas in a dry skillet or directly over a gas flame for 20 to 30 seconds per side until pliable and lightly toasted. Stack them in a clean towel to keep warm.
  5. 5Stir the mayonnaise with the juice of one lime and the hot sauce to make a quick crema. Taste and adjust heat.
  6. 6Assemble tacos by spooning the soft scramble into each tortilla. Top with reserved charred corn, crumbled cotija, cilantro, avocado slices, and a drizzle of the lime crema.
  7. 7Squeeze remaining lime wedges over the tacos just before serving so the corn and eggs stay bright.
  8. 8Serve at once with extra hot sauce on the side for anyone who wants more kick.

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