Name: Roasted Corn and Fried Egg Tacos Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Mexican
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 (to taste)

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Introduction

These roasted corn and fried egg tacos combine crispy, cheesy edges with creamy beans and vibrant toppings for a deliciously satisfying meal. Easy to prepare and full of flavor, they make a perfect breakfast or quick dinner option.

Two tostadas sit on a white plate over a white marbled surface. Each tostada starts with a toasted light brown corn tortilla as the base, topped with a layer of reddish-brown refried beans. On top of the beans is a crispy, golden-brown melted cheese layer. A sunny-side-up egg with a bright yellow yolk and a soft white edges covers part of each tostada. Scattered over the eggs are small, charred yellow corn kernels and thin, pinkish-red slices of pickled onion. A dollop of vibrant green salsa sits on the eggs, adding texture and color contrast. Small white crumbles of cheese are sprinkled over the whole dish, with a few corn kernels and crumbs spilled on the plate. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Heat a nonstick or cast iron skillet over medium heat. Arrange the cheese in a ring shape in the pan.
Step 2: When the cheese begins to melt slightly, crack an egg directly into the center of the cheese ring.
Step 3: Spoon roasted corn around the edge of the egg, within the cheese ring.
Step 4: Using a spatula, gently pull the edges of the cheese ring inward once it starts to turn golden brown. This helps contain the egg and exposes crispy edges.
Step 5: Cover the skillet and cook for 1-2 minutes, until the egg whites are set but yolk is still slightly runny, or cooked to your liking.
Step 6: Transfer the egg and cheese to a warmed tortilla spread with refried black beans.
Step 7: Top with pickled red onions, chopped cilantro, Cotija cheese, and your choice of aji verde, zhoug, or salsa verde. Serve immediately.

Tips & Variations

Use fresh roasted corn if available for extra sweetness and texture.
Try swapping the refried black beans for pinto beans or whole black beans for a different texture.
Add avocado slices or a squeeze of lime for extra freshness.
If you prefer a fully cooked yolk, cover for longer or flip the egg gently before assembling.

Storage

These tacos are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet to maintain crispiness of the cheese edges. Avoid microwaving to prevent sogginess.

How to Serve

A small round yellow corn tortilla serves as the base layer, topped with a spread of dark brown refried beans. On top of the beans, there is a sunny-side-up egg with a bright glossy yellow yolk in the center. Surrounding the yolk are scattered light golden roasted corn kernels, thin slices of pale pink pickled onions, small white crumbles of cheese, and a dollop of chunky green salsa placed near the yolk. The tortilla rests on a large white plate with bits of corn and crumbs scattered around it. A woman's hand is gently picking up the tortilla from the plate, all set against a white marbled background with a pink beverage jar slightly blurred in the back. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh corn instead of frozen roasted corn?

Yes, fresh roasted corn works beautifully and adds a lovely sweetness and texture. Just roast the corn kernels in a skillet or oven before assembling the tacos.

What if I don’t have Cotija cheese?

You can substitute Cotija with feta or a crumbly queso fresco, which provide a similar salty, tangy flavor to complement the dish.