Roasted Corn and Fried Egg Tacos Recipe

Introduction

These roasted corn and fried egg tacos bring together melty cheese, sweet roasted corn, and perfectly cooked eggs for a flavorful and satisfying meal. Topped with tangy pickled onions, creamy refried beans, and bright cilantro, they make a delicious breakfast or anytime dish.

Ingredients

• 4 eggs
• 1 cup melty quesadilla-style cheese
• 1 cup frozen roasted corn (see notes)
• 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. Add the cheese in a ring shape in the pan.
2. Step 2: Once the cheese begins to melt slightly, crack an egg directly into the center of the cheese ring.
3. Step 3: Spoon some roasted corn around the edge of the egg inside the cheese ring.
4. Step 4: When the cheese starts to get golden brown around the edges, use a spatula to gently pull the edges in a bit to contain the egg and expose the crispy lace.
5. Step 5: Cover the skillet and cook for 1 to 2 minutes until the egg whites are set but the yolk remains a bit runny, or cook to your preferred doneness.
6. Step 6: Transfer the egg and cheese to a warm tortilla spread with refried black beans.
7. Step 7: Finish the taco with pickled red onions, chopped cilantro, crumbled Cotija cheese, and a drizzle of your favorite sauce like aji verde, zhoug, or salsa verde.

Tips & Variations

• Use fresh corn if available; roast it on a grill or pan for extra flavor before adding it to the taco.
• For a spicier kick, add sliced jalapeños or a dash of hot sauce.
• Swap black beans for pinto beans or refried lentils for variety.
• Serve with lime wedges to squeeze over the tacos for added brightness.

Storage

These tacos are best enjoyed fresh to keep the cheese crispy and the egg runny. If needed, store components separately in airtight containers in the refrigerator for up to 2 days. Reheat the beans and roasted corn gently, and warm tortillas before assembling. Avoid reheating the egg with the cheese to prevent drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh corn instead of frozen roasted corn?

Yes! Fresh corn can be roasted on a grill or pan until slightly charred for the best flavor if frozen roasted corn isn’t available.

How do I make sure the egg yolk stays runny?

Cook the egg over medium heat and cover the pan briefly once the whites start to set. This helps cook the whites fully while keeping the yolk soft and runny.

Roasted Corn and Fried Egg Tacos Recipe

Print Recipe

★★★★★

4.9 from 86 reviews

These Roasted Corn and Fried Egg Tacos combine crispy, melty cheese with perfectly cooked eggs, roasted corn, and flavorful toppings like refried black beans, pickled red onions, cilantro, and Cotija cheese for a delicious, satisfying taco experience. Aji verde, zhoug, or salsa verde add a spicy, vibrant kick to each bite.

• Author: Marco
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 3–4 tacos 1x
• Category: Breakfast, Snack
• Method: Frying
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

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
• Aji verde, zhoug, or salsa verde, for serving

Instructions

1. Preheat skillet: Heat a nonstick or cast iron skillet over medium heat to prepare for cooking the tacos.
2. Create cheese ring: Add the quesadilla-style cheese to the skillet in a ring shape, allowing it to start melting and form crispy edges.
3. Add egg: Crack an egg directly into the center of the melting cheese ring.
4. Add roasted corn: Spoon the roasted corn around the edge of the egg inside the cheese ring.
5. Contain egg and cheese: Use a spatula to gently pull the edges of the cheese inward as they begin to turn golden brown to help contain the egg and create crispy lacy edges.
6. Cover and cook: Cover the skillet and cook for 1-2 minutes until the egg whites are set but the yolk remains slightly runny, or cook to your preferred doneness.
7. Assemble tacos: Transfer the cooked cheese and egg to a tortilla spread with refried black beans.
8. Add toppings and sauce: Finish by adding pickled red onions, chopped cilantro, Cotija cheese, and a drizzle of aji verde, zhoug, or salsa verde. Serve immediately.

Notes

• Use a nonstick or cast iron skillet for best cheese melting and crisping.
• If fresh roasted corn is unavailable, frozen roasted corn works well; thaw before using.
• Customize the level of runniness of your egg yolk to personal preference.
• Try different green sauces like aji verde or zhoug for varied flavor profiles.
• This recipe is quick and perfect for breakfast, brunch, or a light dinner.

Keywords: Roasted corn, fried egg, tacos, quesadilla cheese, refried black beans, pickled red onions, Cotija cheese, aji verde, zhoug, Mexican breakfast taco