Get ready to transform your morning routine with these mouthwatering Roasted Corn and Fried Egg Tacos that blend the smoky sweetness of roasted corn with the rich, creamy texture of perfectly cooked eggs. This Mexican-inspired dish isn't just a meal – it's a flavor explosion that will make your taste buds dance and leave you craving more. Whether you're a breakfast enthusiast or a taco lover looking for a quick and delicious meal, these tacos are about to become your new obsession!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 cups corn kernels
- 4 large eggs
- 8 small corn tortillas
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1 avocado, sliced
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Preheat your oven to 400°F (200°C). This will prepare the oven for roasting the corn.
- In a mixing bowl, combine the corn kernels, olive oil, chili powder, and salt. Toss everything together until the corn is evenly coated with the oil and spices.
- Spread the seasoned corn mixture evenly on a baking sheet. Make sure the corn is in a single layer to ensure even roasting.
- Place the baking sheet in the preheated oven and roast the corn for about 10-12 minutes, or until the corn is slightly charred and tender. Stir the corn halfway through the roasting time for even cooking.
- While the corn is roasting, heat a non-stick skillet over medium heat. Once hot, crack the eggs into the skillet, cooking them to your desired doneness (sunny-side up, over-easy, or scrambled). Season with a pinch of salt, if desired.
- Once the eggs are cooked, remove them from the skillet and set aside. You can keep them warm by covering them lightly with foil.
- In the same skillet, warm the corn tortillas for about 30 seconds on each side, or until they are soft and pliable. You can also wrap them in a damp paper towel and microwave them for about 20 seconds.
- To assemble the tacos, place a generous amount of the roasted corn on each tortilla, followed by a fried egg on top.
- Top each taco with sliced avocado and garnish with fresh cilantro. Serve the tacos with lime wedges on the side for squeezing over the top.
- Enjoy your delicious Roasted Corn and Fried Egg Tacos!
Tips
- Corn Roasting Secrets: For maximum flavor, use fresh corn kernels and spread them in a single layer. This ensures even roasting and prevents steaming.
- Egg Perfection: Choose your egg style – sunny-side up for a runny yolk that creates a delicious sauce, or over-easy for a slightly firmer texture.
- Tortilla Hack: Warm tortillas briefly in a skillet or microwave to make them more pliable and enhance their flavor.
- Avocado Pro Tip: Choose a ripe avocado and slice it just before serving to prevent browning.
- Flavor Boosters: Experiment with different spices in your corn roasting mix. Try smoked paprika or cumin for extra depth.
- Make-Ahead Friendly: Roast the corn and prep ingredients in advance for a quick morning assembly.
- Garnish Generously: Fresh cilantro and a squeeze of lime are not optional – they're essential for bringing all the flavors together!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 12g
Fat: 18g
Saturated Fat: 4g
Cholesterol: 190mg
