Roasted Corn and Fried Egg Tacos Recipe
These Roasted Corn and Fried Egg Tacos combine crispy melty quesadilla-style cheese, roasted corn, and perfectly cooked fried eggs on warm tortillas topped with creamy refried black beans, tangy pickled red onions, fresh cilantro, crumbly Cotija cheese, and a spicy green sauce for a deliciously satisfying breakfast or snack.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 3-4 tacos 1x
- Category: Breakfast
- Method: Frying
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
Main 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)
Instructions
- Heat the skillet: Place a nonstick or cast iron skillet over medium heat and allow it to warm up evenly before starting the cooking process.
- Create the cheese ring: Add the quesadilla-style cheese to form a ring shape in the skillet. Let it begin to melt and sizzle to create a crispy, golden brown edge.
- Add the egg: Carefully crack an egg directly into the center of the melted cheese ring, ensuring it stays contained within the cheese.
- Add roasted corn: Spoon the thawed roasted corn evenly around the edge of the egg within the cheese ring, distributing the kernels for flavor in every bite.
- Shape the edges: Using a spatula, gently pull the crispy cheese edges inward to help contain the egg; this also exposes those golden, lacy crispy cheese edges that add great texture.
- Cover and cook: Cover the skillet and let the egg cook for 1-2 minutes until the whites are set but the yolk remains a bit runny, or cook longer if you prefer a firmer yolk.
- Assemble the tacos: Transfer the whole cheesy fried egg onto a warm tortilla. Spread refried black beans on the tortilla before adding the egg for creaminess and depth.
- Add toppings: Finish each taco with pickled red onions, chopped cilantro, crumbled Cotija cheese, and your choice of aji verde, zhoug, or salsa verde for brightness and heat.
- Serve and enjoy: Enjoy immediately while the cheese is crispy, the yolk is luscious, and the combination of flavors explodes in every bite.
Notes
- For the roasted corn, you can use frozen corn roasted in a hot skillet or oven until slightly charred for best flavor.
- If quesadilla-style cheese is unavailable, use a cheese that melts well and crisps, such as Oaxaca or mozzarella.
- Warm the tortillas prior to assembling the tacos for better texture and flavor.
- Adjust cook time according to your preferred egg doneness.
- This recipe works well for breakfast, brunch, or a fun snack.
Keywords: roasted corn tacos, fried egg tacos, breakfast tacos, quesadilla cheese, vegetarian taco recipe, Mexican breakfast
