Roasted Corn and Fried Egg Tacos Recipe
These Roasted Corn and Fried Egg Tacos combine crispy, melty cheese with runny egg yolks, sweet roasted corn, creamy refried black beans, and tangy pickled red onions for a deliciously satisfying taco. Finished with fresh cilantro, Cotija cheese, and a spicy green sauce like aji verde or salsa verde, these tacos offer a perfect balance of textures and flavors, making them ideal for a quick and flavorful breakfast or brunch.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 3-4 tacos 1x
- Category: Breakfast, Brunch, Snack
- Method: Frying
- Cuisine: Mexican
Ingredients
Scale
Egg and Cheese Filling
- 4 eggs
- 1 cup melty quesadilla-style cheese
- 1 cup frozen roasted corn (thawed)
Tacos 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
- Heat the skillet: Warm a nonstick or cast iron skillet over medium heat to prepare for melting the cheese and cooking the egg.
- Form the cheese ring: Place the quesadilla-style cheese in a ring shape in the skillet. Let it begin melting slightly to create a base that will hold the egg.
- Add the egg: Crack an egg directly into the center of the melting cheese ring, allowing it to sit without disturbing it.
- Add roasted corn: Spoon roasted corn around the edge of the egg within the cheese ring, adding sweetness and texture.
- Shape the edges: Once the cheese starts to brown and crisp, use a spatula to gently pull the edges inward. This helps contain the egg and exposes golden lacy edges of crisped cheese.
- Cover and cook: Place a lid or cover over the skillet and let cook for 1-2 minutes until the egg whites are set but the yolk remains slightly runny, or cook to your preference.
- Assemble the tacos: Transfer the cooked egg and cheese onto a tortilla spread with refried black beans, creating a creamy base layer.
- Add toppings: Top the taco with pickled red onions, chopped cilantro, Cotija cheese, and a drizzle of your choice of spicy green sauce such as aji verde, zhoug, or salsa verde.
- Serve: Enjoy immediately while the cheese edge is crispy and the egg yolk is perfectly runny, combining soft, creamy, and crunchy textures with fresh, spicy, and tangy flavors.
Notes
- Frozen roasted corn can be found pre-roasted or you can roast fresh corn in a pan or oven before freezing for this recipe.
- Feel free to customize the cheese type, but use one that melts well like a quesadilla-style cheese for best results.
- Pickled red onions can be made ahead by soaking sliced red onions in a vinegar solution with a bit of sugar and salt.
- If you prefer a firmer yolk, cook the egg longer covered or flip it gently to fry on both sides.
- Any type of mild tortilla works, but corn tortillas offer an authentic texture and flavor.
Keywords: roasted corn tacos, fried egg tacos, breakfast tacos, cheesy egg tacos, spicy green sauce tacos, Mexican brunch
