Roasted Corn And Fried Egg Tacos Recipe

comment icon 16 more comments My new favorite application of a fried egg! This little taco hits just right with a cheesy, corn-speckled fried egg, refried black beans, Cotija, cilantro, pickled red onions, and a spicy green sauce.

Everything You Need For Roasted Corn and Fried Egg Tacos

Lindsay’s Notes

These fried egg tacos have been my obsession lately! I’ve been making them for breakfast, lunch, dinner, and all manner of “meals” in between. The fried egg is just your standard cheese-skirt fried egg (which is really having a moment right now!) but we’re going elote-style with the whole thing – adding some roasted corn, cotija, and cilantro – and finishing with a tangle of pickled red onions and a happy little thwap of green sauce. There are so many sauces that would work well here, but lately I’ve been loving:

Aji Verde: a semi-spicy green sauce with jalapeños, cilantro, and garlic Zhoug: a spicy herb-based sauce that isn’t necessarily in the Mexican flavor family, but I find it to be so delicious on this (plus you can buy it premade from Trader Joe’s) Salsa Verde: just the standard, delicious, good stuff

If you’re short on time or not feeling the taco, eating this egg plain, or on some leftover rice, is also a really good way to live.

How To Make These Roasted Corn and Fried Egg Tacos

Step 1: Arrange cheese in a ring.

Add your shredded cheese directly to a hot pan, arranging it in a little ring. (I use a cast iron or nonstick pan for this.)

Step 2: Add the egg.

Pop it right in the center of your cheese ring.

Step 3: Add corn!

Yes, corn. Fresh, frozen, cooked, raw, any and all of it is good. Right now I’m really into the Mexican roasted corn from Trader Joe’s.

Step 4: Tighten up the edges in a bit.

You don’t have to do this but I like to kind of nudge those crispy edges in so your egg is a bit more contained.

Step 4: Transfer to a tortilla.

I like to have refried black beans waiting as a little bed for the egg. Boop!

Step 6: Make her pretty!

Pickled onions, cilantro, and cotjia cheese are highly recommended. I also like that spicy green zhoug on there! And that’s it! What a drippy, crispy, spicy, wonderful little moment.

Watch How To Make These Fried Egg Tacos

More Tex-Mex-Style Breakfasts

5 from 5 reviews

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

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!