Roasted Corn and Fried Egg Tacos with a crispy, cheesy, lacy-edged egg, corn, cotjia cheese, cilantro, pickled onions and sauce all piled into a tortilla with refried beans.
For the fried eggs:
- 4 eggs
- 1 cup melty quesadilla-style cheese
- 1 cup frozen roasted corn (see notes)
For the tacos:
- 3–4 tortillas
- 1/2 cup refried black beans
- 1/4 cup pickled red onions
- 1/4 cup chopped cilantro
- 1/4 cup Cotjia cheese
- aji verde, zhoug, or salsa verde
- Heat a nonstick or cast iron skillet over medium heat. Add your cheese in a ring shape.
- Once it starts to melt a little bit, crack an egg directly into the center.
- Spoon a bit of roasted corn around the edge of the egg.
- Use a spatula to pull the edges in a bit once the cheese starts to get golden brown; you don’t have to do this, but I find that it helps to contain the egg a bit and expose those golden brown lacy edges.
- Cover and let it cook for a minute or two.
- When the egg is cooked to your liking (I prefer it with the whites set and the yolk still a bit runny), transfer the egg to tortilla with refried black beans.
- Finish with pickled onions, cilantro, Cotija, and your sauce of choice. The crispy cheese edge. The runny yolk. The creamy beans, spicy sauce, tangy onions. Oh my word. YUM.
Sauce: I love aji verde, but in a pinch I will just mix some mayo with Tajin and a bit of salt for an elote-style sauce. And for super easiest-easy, go for your favorite jar of salsa or bottle of hot sauce!
Corn: I use the frozen Mexican roasted corn from Trader Joe’s which has some flavor added to it, but I’ve also used fresh, frozen, raw, cooked corn – this recipe is not picky! All roads can lead to deliciousness!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican-Inspired
Keywords: breakfast tacos, fried egg tacos, egg tacos, fried eggs, breakfast for dinner