This recipe is a little bit of a cheat, because you’re making the Mexican style street corn, putting it on a tostada, and topping it with an egg. It sounds like the egg is an afterthought, but it really isn’t. It goes perfectly with the other ingredients, elevating your tostada into a delish breakfast, or any other meal of the day. I like to eat these for a quick lunch. If you make the corn ahead of time, all you have to do is warm it up and cook your eggs.
We talk you through making this recipe in Episode 299 of our podcast. If you enjoy these Mexican style Street Corn Tostadas with Eggs, you may also enjoy our recipes for
Ingredients – serves 4
- 4 cups sweet corn (cut fresh from the cob is best, but we’re not judging)
- 1 tablespoon oil or butter
- 3 tablespoons mayonnaise
- 1 lime, cut in half for easier squeezing
- 1/2 cup cotija or farmer’s cheese, crumbled, or dairy free cheese of choice
- A generous handful of chopped fresh cilantro
- ½ – 1 teaspoon of chili powder
- 8 store-bought tostada shells
- Optional – refried beans
- 8 eggs
- Guacamole or any other toppings
Instructions
In a large skillet, heat your butter or oil over medium/high heat. Add the corn and cook for about 5 minutes. The corn should be dark brown on the bottom and edges and some of the kernels may actually pop.
Once the corn is browned, remove the skillet from heat and mix in all of the other ingredients, except the shells and optional beans. Squeeze the lime juice over top.
In another skillet, fry your eggs to desired doneness. Set aside.
If using refried beans, spread a thin layer on each tostada shell. Top with the warm corn mixture, an egg, and some of the cilantro. Add any other favorite toppings and enjoy!
