The famous grilled Mexican street corn meets eggs and tortillas in this breakfast mash-up recipe.
- 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
- 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.)
- In a large bowl, mix together yogurt, buttermilk, cheese and smoked paprika. Gently fold in corn kernels. Set aside.
- 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.
- 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.
- Remove eggs from pan and gently fold into corn mixture.
- 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.
This is a great way to use up leftover cooked or grilled corn on the cob.