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The well-known grilled Mexican boulevard corn meets eggs and tortillas on this breakfast mash-up recipe.
On a discuss with to New York previous this month, I after all were given to take a look at the notorious Mexican Grilled Corn at Cafe Habana in Nolita (which it appears Tyler Florence as soon as dubbed “The Easiest Factor I Ever Ate, On A Stick.”)
My consuming significant other, Janice of Janice Chefs, and I must agree. It was once divine. (Notice: please forget about the typo “H” on Janice’s brow – typing too speedy on InstaStories – lol.)
I’ve been observed plenty of recipes for Mexican Side road Corn on-line in recent years, which is usually made through grilling corn after which slathering it in Mexican crema, mayo, cilantro, garlic, chili powder, lime and cotija cheese. And whilst I’ve been itching to make it myself, I sought after to do one thing somewhat other with it.
Morning recipe mash-up: Mexican Side road Corn Breakfast Tostadas by means of @tspbasil Click on To Tweet
And in recent years, I’ve been on a tostada kick – making some model of those and those as a result of they’re so dang simple to whip up for dinner. So, I threw eggs into the combo and this recipe mash-up was once born.
Now if you wish to simply make the corn a part of this recipe, slather at the the topping and skip the egg tostada section, I received’t blame you.
Description
The well-known grilled Mexican boulevard corn meets eggs and tortillas on this breakfast mash-up recipe.
- 4 ears of raw corn, husked (or about 3 1/3 cups cooked corn)
- 1/2 cup Greek yogurt or bitter 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 recent cilantro or chives
- 1 lime, minimize into 8 wedges
- Warmth grill or grill pan to medium-high warmth. Position ears at once on grill and prepare dinner. Flip each and every short time till both sides are charred (about 15 -20 mins cooking time.) Let corn cool and minimize kernels off of ears. Discard ears. (Notice: you’ll skip this step if the use of cooked corn.)
- In a big bowl, combine in combination yogurt, buttermilk, cheese and smoked paprika. Gently fold in corn kernels. Put aside.
- Preheat oven to 400 levels F. On two greased sheets, position tortillas. Bake for 6-7 mins after which turn over. Bake different 6 -7 mins in keeping with facet. Take away from oven.
- Whilst tortillas are baking, warmth huge skillet over medium warmth and upload oil. Upload eggs and prepare dinner till scrambled, stirring each and every 20 seconds or so.
- Take away eggs from pan and gently fold into corn combination.
- Best every tostada with egg/corn combination. Sprinkle with cilantro or chives. Serve every with a lime wedge for visitors to squeeze juice over most sensible.
Notes
It is a smart way to make use of up leftover cooked or grilled corn at the cob.
Let me say, for a gal who doesn’t at all times consume a large number of eggs, those have been SO GOOD. As in consuming additionally for lunch and dinner just right. As in now in my common recipe rotation.
And this can be a nice recipe in case you have leftover grilled or boiled corn at the cob (we at all times appear to have one or two ears leftover after a cookout.)
Have you ever ever eaten or made Mexican Side road Corn? How about tostadas?
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