Street Corn Soft-Scramble Breakfast Tostadas

Elote, Mexico’s beloved street corn, inspires this morning twist on crisp tostadas. Soft-scrambled eggs meet blistered sweet corn, cotija, lime, and chili for a quick savory breakfast with classic sidewalk flair.

Serves 4 · 12 min prep · 15 min cook

Estimate for one serving

• 410 cal
• 18g protein
• 32g carbs
• 24g fat

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Ingredients

• 8 small corn tortillas
• 2 cups fresh sweet corn kernels
• 8 large eggs
• 1/2 cup crumbled cotija cheese
• 3 tbsp mayonnaise
• 1 lime
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/4 cup chopped fresh cilantro
• 3 green onions
• 2 tbsp butter
• 1 tbsp olive oil
• 3/4 tsp salt
• 1/4 tsp black pepper
• 1 medium heirloom tomato

Instructions

1. 1Heat a large cast-iron skillet over medium-high heat and brush both sides of the tortillas lightly with olive oil.
2. 2Toast the tortillas one or two at a time for about 45 to 60 seconds per side until lightly blistered and crisp at the edges; stack them on a plate and tent loosely with foil to keep warm.
3. 3Add a little butter to the same skillet and tip in the fresh corn kernels; cook undisturbed for 2 minutes then stir and continue until kernels are bright and lightly charred in spots, about 4 minutes total.
4. 4Season the corn with chili powder, smoked paprika, and salt, then transfer most of it to a bowl, leaving a thin layer in the pan.
5. 5Lower the heat to medium-low, add the remaining butter, and pour in the lightly beaten eggs seasoned with salt and pepper.
6. 6Stir the eggs slowly with a spatula, scraping soft curds from the bottom, until they are just set but still glossy and custardy, about 2 to 3 minutes; fold the reserved corn back in at the end.
7. 7Dice the heirloom tomato and thinly slice the green onions while the eggs finish.
8. 8Stir mayonnaise with a squeeze of lime juice and chili powder to make a quick crema.
9. 9Spread a thin swipe of the crema on each warm tostada, pile on the corn-egg scramble, then top with diced tomato, crumbled cotija, cilantro, and green onions.
10. 10Finish with an extra squeeze of lime and serve immediately while the tortillas still have crunch.