Roasted Corn and Fried Egg Tacos Recipe

Introduction

These roasted corn and fried egg tacos combine crispy, melty cheese with creamy beans and fresh toppings for a satisfying breakfast or light meal. The contrast of textures and flavors, from runny egg yolk to tangy pickled onions, makes every bite a delight.

Ingredients

• 4 eggs
• 1 cup melty quesadilla-style cheese
• 1 cup frozen roasted corn (thawed)
• 3–4 tortillas
• 1/2 cup refried black beans
• 1/4 cup pickled red onions
• 1/4 cup chopped cilantro
• 1/4 cup Cotija cheese
• Aji verde, zhoug, or salsa verde (for serving)

Instructions

1. Step 1: Heat a nonstick or cast iron skillet over medium heat. Arrange the quesadilla cheese in a ring shape in the skillet.
2. Step 2: When the cheese begins to soften, crack an egg directly into the center of the cheese ring.
3. Step 3: Spoon the roasted corn around the edge, surrounding the egg and cheese.
4. Step 4: Once the cheese edges start to turn golden brown, gently use a spatula to pull the edges inward slightly. This step helps contain the egg and exposes crispy, lacy cheese edges.
5. Step 5: Cover the skillet and cook for 1-2 minutes, until the egg whites are set but yolks remain a bit runny, or to your liking.
6. Step 6: Transfer the cheesy fried egg onto a warm tortilla spread with refried black beans.
7. Step 7: Top with pickled red onions, chopped cilantro, Cotija cheese, and drizzle with your choice of aji verde, zhoug, or salsa verde. Serve immediately and enjoy the mix of creamy, crispy, and tangy flavors.

Tips & Variations

• Use fresh roasted corn if available for extra sweetness and texture instead of frozen.
• Swap the black beans for refried pinto beans or guacamole for a different creamy base.
• If you prefer a fully cooked yolk, cover and cook longer before removing from heat.
• For spice lovers, add sliced jalapeños or a dash of hot sauce to brighten the flavor.

Storage

These tacos are best enjoyed fresh for the crispiest cheese edges and runniest yolks. If needed, store leftover components separately in airtight containers in the refrigerator for up to 2 days. Reheat the fried egg gently in a skillet to avoid overcooking the yolk, then assemble the tacos just before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these tacos vegetarian?

Yes, this recipe is already vegetarian-friendly. Just be sure your refried beans and cheese do not contain animal-derived additives if you follow a strict vegetarian diet.

What kind of cheese works best for the crispy edges?

Quesadilla-style cheeses such as Oaxaca, Monterey Jack, or a mild white cheddar melt well and crisp up nicely to create the lacy edges around the egg.

Roasted Corn and Fried Egg Tacos Recipe

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★★★★★

4.4 from 146 reviews

• Author: lilan
• Total Time: 13 minutes
• Yield: 3–4 tacos 1x
• Diet: Vegetarian

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Description

These Roasted Corn and Fried Egg Tacos are a flavorful and easy-to-make breakfast or brunch dish. Featuring a crispy cheese ring that forms a delicious base for a perfectly cooked fried egg surrounded by roasted corn, these tacos are layered with creamy refried black beans, tangy pickled red onions, fresh cilantro, crumbly Cotija cheese, and your choice of vibrant aji verde, zhoug, or salsa verde. Packed with contrasting textures and bold flavors, they make a satisfying and unique twist on classic breakfast tacos.

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Ingredients

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Main Ingredients

• 4 eggs
• 1 cup melty quesadilla-style cheese
• 1 cup frozen roasted corn (thawed)
• 3–4 tortillas
• 1/2 cup refried black beans
• 1/4 cup pickled red onions
• 1/4 cup chopped cilantro
• 1/4 cup Cotija cheese, crumbled
• Aji verde, zhoug, or salsa verde, for serving

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Instructions

1. Heat skillet: Preheat a nonstick or cast iron skillet over medium heat to ensure even cooking and prevent sticking.
2. Create cheese ring: Add the melty quesadilla-style cheese in a ring shape to the hot skillet, allowing it to begin to melt and spread while forming a crispy, lacy edge.
3. Add egg: Crack an egg directly into the center of the melting cheese ring, carefully not to break the yolk.
4. Add roasted corn: Spoon the thawed roasted corn around the edge of the egg inside the cheese ring to incorporate sweetness and texture.
5. Shape cheese edges (optional): Use a spatula to gently pull the cheese edges inward once they start to turn golden brown. This helps contain the egg and exposes crispy, lacy edges for added texture.
6. Cover and cook: Cover the skillet with a lid and cook for 1-2 minutes, or until the egg whites are set but the yolk remains slightly runny, or to your preferred doneness.
7. Assemble tacos: Transfer the egg and cheese onto warmed tortillas spread with refried black beans as a creamy base.
8. Add toppings: Top the tacos with pickled red onions, chopped fresh cilantro, crumbled Cotija cheese, and a drizzle of aji verde, zhoug, or salsa verde for a spicy, tangy finish.

Notes

• Frozen roasted corn can be substituted with fresh roasted corn if available for a fresher taste.
• Pickled red onions can be prepared in advance and stored in the refrigerator for up to one week.
• The cheese ring creates a deliciously crispy edge that adds texture to the taco; be careful when transferring to keep it intact.
• Adjust egg cooking time based on your preference for yolk doneness.
• This recipe works best with medium heat to prevent burning the cheese while allowing the egg to cook through.

• Prep Time: 5 minutes
• Cook Time: 8 minutes
• Category: Breakfast
• Method: Frying
• Cuisine: Mexican

Keywords: egg tacos, roasted corn, fried egg, breakfast tacos, quesadilla cheese, cotija cheese, pickled onions, cilantro, refried black beans