Mexican Street Corn Eggs
Creamy eggs mixed with sweet corn and bold elote flavors create a tasty, quick breakfast or light meal perfect for any time of day.
Equipment
- 1 skillet use non-stick if possible
- 1 bowl for whisking eggs
- 1 whisk to beat eggs
Ingredients
- 1 tbsp butter or olive oil
- 1 cup corn kernels fresh, frozen, or drained canned
- 6 large eggs
- 2 tbsp milk or cream
- Salt and black pepper to taste
- 2 tbsp mayonnaise or sour cream
- 1/2 tsp chili powder
- 1/4 tsp smoked paprika
- 1 tbsp lime juice
- 1/4 cup crumbled cotija or feta cheese
- 1 tbsp fresh cilantro chopped
- Optional: sliced jalapeños or hot sauce
Instructions
- Heat butter or olive oil in a skillet over medium heat; add corn and cook until lightly golden, about 3-4 minutes.
- In a bowl, whisk eggs with milk, salt, and black pepper until combined.
- Pour the whisked eggs into the skillet with the corn and cook gently, stirring, until the eggs are softly set.
- Reduce heat and stir in mayonnaise or sour cream, chili powder, smoked paprika, and lime juice to season elote-style.
- Sprinkle crumbled cotija or feta cheese and chopped cilantro over the eggs. Add sliced jalapeños or hot sauce if desired.
- Serve warm with tortillas, toast, or avocado.
Notes
- Use fresh corn for best flavor, but frozen works well.
- Wrap in tortillas for easy breakfast tacos.
- Add black beans for extra protein.
- Store leftovers covered in the fridge and reheat gently.