The famous grilled Mexican street corn meets eggs and tortillas in this breakfast mash-up recipe.
Yield:8 servings 1x
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
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.