The fried egg is just your standard cheese-skirt fried egg (which is really having a moment right now!) but we’re going elote-style with the whole thing – adding some roasted corn, cotija, and cilantro – and finishing with a tangle of pickled red onions and a happy little thwap of green sauce.
There are so many sauces that would work well here, but lately I’ve been loving:
- Aji Verde: a semi-spicy green sauce with jalapeños, cilantro, and garlic
- Zhoug: a spicy herb-based sauce that isn’t necessarily in the Mexican flavor family, but I find it to be so delicious on this (plus you can buy it premade from Trader Joe’s)
- Salsa Verde: just the standard, delicious, good stuff
If you’re short on time or not feeling the taco, eating this egg plain, or on some leftover rice, is also a really good way to live.
How To Make These Roasted Corn and Fried Egg Tacos
Step 1: Arrange cheese in a ring.
Add your shredded cheese directly to a hot pan, arranging it in a little ring. (I use a cast iron or nonstick pan for this.)
Step 2: Add the egg.
Pop it right in the center of your cheese ring.
Step 3: Add corn!
Yes, corn. Fresh, frozen, cooked, raw, any and all of it is good. Right now I’m really into the Mexican roasted corn from Trader Joe’s.
Step 4: Tighten up the edges in a bit.
You don’t have to do this but I like to kind of nudge those crispy edges in so your egg is a bit more contained.
Step 4: Transfer to a tortilla.
I like to have refried black beans waiting as a little bed for the egg. Boop!
Step 6: Make her pretty!
Pickled onions, cilantro, and cotjia cheese are highly recommended. I also like that spicy green zhoug on there!
