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.
Ingredients
Scale
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
Instructions
- Heat skillet: Preheat a nonstick or cast iron skillet over medium heat to ensure even cooking and prevent sticking.
- 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.
- Add egg: Crack an egg directly into the center of the melting cheese ring, carefully not to break the yolk.
- Add roasted corn: Spoon the thawed roasted corn around the edge of the egg inside the cheese ring to incorporate sweetness and texture.
- 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.
- 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.
- Assemble tacos: Transfer the egg and cheese onto warmed tortillas spread with refried black beans as a creamy base.
- 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
