The famous grilled Mexican street corn meets eggs and tortillas in this breakfast mash-up recipe.

On a visit to New York earlier this month, I finally got to try the infamous Mexican Grilled Corn at Cafe Habana in Nolita (which apparently Tyler Florence once dubbed “The Best Thing I Ever Ate, On A Stick.”)

My eating companion, Janice of Janice Cooks, and I would have to agree. It was divine. (Note: please ignore the typo “H” on Janice’s forehead – typing too fast on InstaStories – lol.)

I’ve been seen lots of recipes for Mexican Street Corn online lately, which is typically made by grilling corn and then slathering it in Mexican crema, mayo, cilantro, garlic, chili powder, lime and cotija cheese. And while I’ve been itching to make it myself, I wanted to do something a little different with it.

Morning recipe mash-up: Mexican Street Corn Breakfast Tostadas via @tspbasil
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And lately, I’ve been on a tostada kick – making some version of these and these because they are so dang easy to whip up for dinner. So, I threw eggs into the mix and this recipe mash-up was born.

Now if you want to just make the corn part of this recipe, slather on the the topping and skip the egg tostada part, I won’t blame you.

Mexican Street Corn Breakfast Tostadas

• Author: Deanna Segrave-Daly
• Yield: 8 servings

Description

The famous grilled Mexican street corn meets eggs and tortillas in this breakfast mash-up recipe.

Ingredients

• 4 ears of uncooked corn, husked (or about 3 1/3 cups cooked corn)
• 1/2 cup Greek yogurt or sour cream
• 2 –3 tablespoons buttermilk
• 1/2 cup grated Cotija or Parmesan cheese
• 1 teaspoon smoked paprika or chili powder
• 8 (5 1/2 – 6-inch) corn tortillas
• 1 tablespoon olive oil
• 6 eggs
• Salt and pepper
• Chopped fresh cilantro or chives
• 1 lime, cut into 8 wedges

Instructions

1. Heat grill or grill pan to medium-high heat.

   Place ears directly on grill and cook. Turn every few minutes until all sides are charred (about 15 -20 minutes cooking time.) Let corn cool and cut kernels off of ears. Discard ears. (Note: you can skip this step if using cooked corn.)

2. In a large bowl, mix together yogurt, buttermilk, cheese and smoked paprika. Gently fold in corn kernels.

   Set aside.

3. Preheat oven to 400 degrees F. On two greased sheets, place tortillas. Bake for 6-7 minutes and then flip over. Bake other 6 -7 minutes per side.

   Remove from oven.

4. While tortillas are baking, heat large skillet over medium heat and add oil. Add eggs and cook until scrambled, stirring every 20 seconds or so.
5. Remove eggs from pan and gently fold into corn mixture.
6. Top each tostada with egg/corn mixture. Sprinkle with cilantro or chives. Serve each with a lime wedge for guests to squeeze juice over top.

Notes

This is a great way to use up leftover cooked or grilled corn on the cob.

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Let me say, for a gal who doesn’t always eat a lot of eggs, these were SO GOOD.

As in eating also for lunch and dinner good. As in now in my regular recipe rotation.

And this is a great recipe if you have leftover grilled or boiled corn on the cob (we always seem to have one or two ears leftover after a cookout.)

Have you ever eaten or made Mexican Street Corn? How about tostadas?