Weekday Hot-Honey Street-Corn Breakfast Tacos

Serves 4 · 12 min prep · 15 min cook

Ingredients

• 8 large eggs
• 2 cups fresh sweet corn kernels
• 8 small corn tortillas
• 1/2 cup crumbled cotija cheese
• 3 tbsp hot honey
• 1 lime
• 1/4 cup chopped fresh cilantro
• 2 tbsp unsalted butter
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 1 sliced avocado

Instructions

1. 1Warm a large nonstick skillet over medium heat and melt half the butter until foaming. Add the sweet corn kernels in a single layer and cook undisturbed for 3 to 4 minutes until the bottoms char and smell toasty.
2. 2Stir in the chili powder, garlic powder, and salt; continue cooking 2 more minutes until the corn is tender-crisp and lightly blistered. Transfer the corn to a bowl and wipe the skillet clean.
3. 3Crack the eggs into a medium bowl, season with the remaining salt and black pepper, and whisk until the yolks and whites are fully combined and slightly frothy.
4. 4Return the skillet to medium-low heat, add the remaining butter, and pour in the eggs. Let them sit 20 seconds, then gently push curds from the edges toward the center with a spatula.
5. 5Continue folding slowly for 2 to 3 minutes until the eggs form soft, glossy curds that still look slightly wet; remove from heat so carryover heat finishes them.
6. 6While the eggs rest, warm the tortillas directly over a gas flame for 10 to 15 seconds per side or in a dry skillet until pliable and lightly spotted. Keep them wrapped in a clean towel.
7. 7Build each taco with a spoonful of soft scrambled eggs, a generous scatter of the charred street corn, and a few avocado slices.
8. 8Finish with crumbled cotija, a drizzle of hot honey, a squeeze of fresh lime, and chopped cilantro. Serve immediately while the tortillas are warm and the eggs are still creamy.