Roasted Corn and Fried Egg Tacos Recipe

Introduction

These Roasted Corn and Fried Egg Tacos are a delicious and satisfying way to start your day or enjoy a quick meal. Combining melty cheese, smoky roasted corn, and a perfectly cooked egg, they burst with flavor and texture in every bite.

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. Arrange the quesadilla-style cheese in a ring shape in the pan.
2. Step 2: Once the cheese starts 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, distributing it evenly.
4. Step 4: When the cheese begins to turn golden brown, gently use a spatula to pull the edges inward a bit. This helps contain the egg and exposes the crispy, lacy cheese edges.
5. Step 5: Cover the skillet and cook for one to two minutes until the egg whites are set but the yolk remains slightly runny, or cook to your preferred doneness.
6. Step 6: Transfer the cheesy egg and corn to a warm tortilla spread with refried black beans.
7. Step 7: Top with pickled red onions, chopped cilantro, Cotija cheese, and a drizzle of your favorite green sauce like aji verde, zhoug, or salsa verde. Serve immediately and enjoy the mix of crispy, creamy, and tangy flavors.

Tips & Variations

• Use fresh roasted corn if available for a sweeter, more vibrant flavor.
• Try different cheeses such as Monterey Jack or Oaxaca for varied meltiness and taste.
• Add a sprinkle of chili powder or smoked paprika to the roasted corn for extra depth.
• Swap refried black beans with mashed avocado for a creamy twist.
• Serve with lime wedges to add a zesty brightness before eating.

Storage

These tacos are best enjoyed fresh for the perfect texture. If you have leftovers, store components separately in airtight containers in the refrigerator for up to 2 days. Reheat the egg and cheese gently in a skillet and warm the tortillas before assembling again to maintain crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh corn instead of frozen roasted corn?

Yes, fresh roasted corn works wonderfully and adds a natural sweetness. Simply roast fresh corn kernels in a pan or oven before adding them to the tacos.

How can I make the egg less runny?

Covering the skillet while cooking helps to set the egg whites without overcooking the yolk. For a firmer yolk, cook a little longer with the lid on or flip the egg gently to cook on both sides.

Roasted Corn and Fried Egg Tacos Recipe

Print Recipe

★★★★★

4.4 from 63 reviews

These Roasted Corn and Fried Egg Tacos are a delicious and satisfying breakfast or brunch dish featuring crispy melty cheese, runny egg yolks, sweet roasted corn, and flavorful toppings like refried black beans, pickled red onions, cilantro, Cotija cheese, and zesty green sauces. The combination of textures and flavors creates a perfect handheld meal with creamy, spicy, tangy, and savory notes.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 3–4 tacos 1x
• Category: Breakfast, Brunch, Snack
• Method: Frying
• Cuisine: Mexican-Inspired
• Diet: Vegetarian

Ingredients

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Egg and Cheese Ring

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

Tortilla and Toppings

• 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 (to taste)

Instructions

1. Heat Cheese Ring: Heat a nonstick or cast iron skillet over medium heat. Add the melty quesadilla-style cheese in a ring shape and allow it to start melting but not fully liquefied.
2. Add Egg: Crack an egg directly into the center of the melting cheese ring. This helps create a contained cooking area for the egg.
3. Add Roasted Corn: Spoon the roasted corn around the edge of the egg inside the cheese ring, distributing it evenly to enhance flavor and texture.
4. Shape and Cook: Use a spatula to gently pull the edges of the cheese ring inward slightly once the cheese begins to get golden brown and crispy. This step helps contain the egg and exposes the lacy golden cheese edges for a nice texture contrast.
5. Cover and Finish Cooking: Cover the skillet with a lid or pan cover and let the egg cook for 1 to 2 minutes, or until the whites are set and the yolk reaches your desired doneness (the recipe author prefers runny yolks).
6. Assemble Taco: Transfer the cooked egg and cheese ring onto a warm tortilla spread with refried black beans. This adds creaminess and depth to the taco.
7. Add Toppings: Top the taco with pickled red onions, chopped cilantro, Cotija cheese, and your choice of aji verde, zhoug, or salsa verde for a burst of fresh, spicy, and tangy flavors.
8. Serve and Enjoy: Serve immediately to experience the delightful combination of crispy cheese edges, creamy beans, spicy sauce, tangy onions, and the luscious runny egg yolk. Perfect for a quick breakfast or brunch.

Notes

• Use frozen roasted corn and thaw it before use for best flavor and ease.
• Quesadilla-style cheese melts well and crisps nicely to form the cheese ring; use other melty cheeses like Monterey Jack or mozzarella if unavailable.
• If you prefer firmer egg yolks, increase covered cooking time slightly.
• Pickled red onions can be store-bought or homemade; they add essential tang and acidity to balance richness.
• Warm tortillas before assembling to ensure pliability and warmth.
• Aji verde, zhoug, or salsa verde can be adjusted to your preferred spice level for customization.

Keywords: roasted corn tacos, fried egg tacos, quesadilla cheese, breakfast tacos, brunch tacos, Mexican-inspired breakfast