Roasted Corn and Fried Egg Tacos Recipe

Introduction

These roasted corn and fried egg tacos combine creamy refried beans, melty cheese, and runny yolks for a deliciously satisfying breakfast or snack. The tangy pickled onions and spicy sauce add a perfect balance of flavors that will keep you coming back for more.

Ingredients

• 4 eggs
• 1 cup melty quesadilla-style cheese
• 1 cup frozen roasted corn
• 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 cheese in a ring shape in the skillet.
2. Step 2: When the cheese starts to melt slightly, crack an egg directly into the center of the cheese ring.
3. Step 3: Spoon the roasted corn around the edge of the egg inside the skillet.
4. Step 4: Once the cheese edges begin to turn golden brown, you can gently pull them inward with a spatula to help contain the egg and create lacy, crispy edges (optional).
5. Step 5: Cover the skillet and cook for 1-2 minutes until the egg whites are set but the yolk is still a bit runny, or cook to your preferred doneness.
6. Step 6: Transfer the fried egg and cheese to a warm tortilla spread with refried black beans.
7. Step 7: Top the taco with pickled red onions, chopped cilantro, Cotija cheese, and your favorite green sauce such as aji verde, zhoug, or salsa verde. Serve immediately and enjoy.

Tips & Variations

• Use fresh roasted corn if available for extra flavor; simply char corn kernels in a dry skillet before adding.
• Swap refried black beans for pinto beans for a milder taste.
• For a spicy kick, add sliced jalapeños or a drizzle of hot sauce.
• Warm tortillas in a dry pan or wrap in foil and heat in the oven before assembling for the best texture.

Storage

These tacos are best eaten fresh but any leftovers can be wrapped tightly and stored in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to avoid overcooking the egg or making the tortillas soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

You can substitute the eggs with tofu scramble and use dairy-free cheese and beans to make a vegan version, though the texture and flavor will differ from the original.

What type of cheese works best for the crispy edges?

Quesadilla-style cheeses that melt well like Oaxaca, Chihuahua, or mozzarella create the best crispy edges and hold the egg nicely.

Roasted Corn and Fried Egg Tacos Recipe

Print Recipe

★★★★★

4.9 from 166 reviews

These Roasted Corn and Fried Egg Tacos combine melty quesadilla cheese crisped to golden perfection with roasted corn and a perfectly fried egg. Layered on warm tortillas with creamy refried black beans, tangy pickled red onions, fresh cilantro, and crumbly Cotija cheese, finished with your favorite spicy verde sauce, these tacos offer a delicious balance of textures and vibrant flavors perfect for breakfast or any meal.

• Author: Kai
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 4 tacos 1x
• Category: Breakfast
• Method: Frying
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Taco Base

• 3–4 tortillas
• 1/2 cup refried black beans

Egg & Cheese Mixture

• 4 eggs
• 1 cup melty quesadilla-style cheese
• 1 cup frozen roasted corn

Toppings

• 1/4 cup pickled red onions
• 1/4 cup chopped cilantro
• 1/4 cup Cotija cheese
• Aji verde, zhoug, or salsa verde (to taste)

Instructions

1. Heat the Skillet: Place a nonstick or cast iron skillet over medium heat to preheat.
2. Form the Cheese Ring: Add the quesadilla cheese to the skillet in a ring shape, allowing it to begin melting.
3. Add the Egg: Once the cheese softens, crack an egg directly into the center of the cheese ring.
4. Add Roasted Corn: Spoon the frozen roasted corn evenly around the edges of the egg inside the skillet.
5. Contain the Ingredients: As the cheese gets golden brown, gently use a spatula to pull the edges inward slightly to help contain the egg and expose the crisp lacy cheese edges.
6. Cover and Cook: Cover the skillet and let the egg cook for 1-2 minutes until whites are set but yolk remains slightly runny or cooked to your preference.
7. Assemble the Tacos: Transfer the cheesy fried egg and corn onto a warmed tortilla spread with refried black beans.
8. Add Toppings: Finish with pickled red onions, chopped cilantro, Cotija cheese, and a drizzle of your preferred aji verde, zhoug, or salsa verde sauce.
9. Serve and Enjoy: Experience the harmonious blend of crispy cheese edges, runny egg yolk, creamy beans, tangy onions, and spicy sauce in each bite.

Notes

• Use frozen roasted corn that is thawed for best texture and flavor.
• Quesadilla-style cheese melts well and crisps nicely; mozzarella or Monterey Jack can be good alternatives.
• Cook eggs to your preferred doneness—slightly runny yolks add creaminess and richness.
• Warm tortillas before assembling for pliability.
• Pickled red onions add brightness and contrast; substitute with fresh onions if desired.
• Adjust the amount of sauce to taste, depending on your preferred spice level.

Keywords: Egg tacos, roasted corn tacos, breakfast tacos, quesadilla cheese, fried eggs, Mexican tacos, easy breakfast recipes