The well-known grilled Mexican avenue corn meets eggs and tortillas on this breakfast mash-up recipe.
On a go to to New York earlier this month, I lastly bought to attempt the notorious Mexican Grilled Corn at Cafe Habana in Nolita (which apparently Tyler Florence as soon as dubbed “The Finest Factor I Ever Ate, On A Stick.”)
My consuming companion, Janice of Janice Cooks, and I must agree. It was divine. (Notice: please ignore the typo “H” on Janice’s brow – typing too quick on InstaStories – lol.)
I’ve been seen a lot of recipes for Mexican Avenue Corn on-line these days, which is usually made by grilling corn after which slathering it in Mexican crema, mayo, cilantro, garlic, chili powder, lime and cotija cheese. And whereas I’ve been itching to make it myself, I needed to do one thing a little bit completely different with it.
Morning recipe mash-up: Mexican Avenue Corn Breakfast Tostadas through @tspbasil Click on To Tweet
And these days, I’ve been on a tostada kick – making some model of these and these as a result of they’re so dang straightforward to whip up for dinner. So, I threw eggs into the combo and this recipe mash-up was born.
Now if you wish to simply make the corn a part of this recipe, slather on the the topping and skip the egg tostada half, I gained’t blame you.
Description
The well-known grilled Mexican avenue 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, reduce into 8 wedges
- Warmth grill or grill pan to medium-high warmth. Place ears instantly on grill and prepare dinner. Flip each jiffy till all sides are charred (about 15 -20 minutes cooking time.) Let corn cool and reduce kernels off of ears. Discard ears. (Notice: you possibly can skip this step if utilizing cooked corn.)
- In a big bowl, combine collectively yogurt, buttermilk, cheese and smoked paprika. Gently fold in corn kernels. Put aside.
- Preheat oven to 400 levels F. On two greased sheets, place tortillas. Bake for 6-7 minutes after which flip over. Bake different 6 -7 minutes per facet. Take away from oven.
- Whereas tortillas are baking, warmth giant skillet over medium warmth and add oil. Add eggs and prepare dinner till scrambled, stirring each 20 seconds or so.
- Take away eggs from pan and gently fold into corn combination.
- High every tostada with egg/corn combination. Sprinkle with cilantro or chives. Serve every with a lime wedge for friends to squeeze juice over prime.
Notes
This can be a good way to make use of up leftover cooked or grilled corn on the cob.
Let me say, for a gal who doesn’t at all times eat quite a lot of eggs, these had been SO GOOD. As in consuming additionally for lunch and dinner good. As in now in my common recipe rotation.
And this can be a nice recipe when you’ve got leftover grilled or boiled corn on 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 Avenue Corn? How about tostadas?
