Roasted Corn and Fried Egg Tacos with a crispy, cheesy, lacy-edged egg, corn, cotjia cheese, cilantro, pickled onions and sauce all piled into a tortilla with refried beans.

This recipe is part of our SOS Series, which is focused on easy recipes with 7 ingredients or less! I love this series because I love easy, actually good recipes – you can find the full collection here!

My new favorite application of a fried egg! This little taco hits just right with a cheesy, corn-speckled fried egg, refried black beans, Cotija, cilantro, pickled red onions, and a spicy green sauce.

Everything You Need For Roasted Corn and Fried Egg Tacos

Hand picking up a fried egg taco.

Lindsay’s Notes

These fried egg tacos have been my obsession lately! I’ve been making them for breakfast, lunch, dinner, and all manner of “meals” in between.

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.

Hand picking up a fried egg taco.

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.)

Cheese skirt for a fried egg.

Step 2: Add the egg.

Pop it right in the center of your cheese ring.

Egg cracked into the cheese skirt.

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.

Adding corn to the egg and cheese.

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.

Folding the edges in to contain the egg.

Step 4: Transfer to a tortilla.

I like to have refried black beans waiting as a little bed for the egg. Boop!

Placing fried egg and corn on a tortilla with refried beans spread on top.

Step 6: Make her pretty!

Pickled onions, cilantro, and cotjia cheese are highly recommended. I also like that spicy green zhoug on there!

Two fried egg tacos on a plate with green sauce on top.

And that’s it! What a drippy, crispy, spicy, wonderful little moment.

Watch How To Make These Fried Egg Tacos


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Roasted Corn and Fried Egg Tacos with a crispy, cheesy, lacy-edged egg, corn, cotjia cheese, cilantro, pickled onions and sauce all piled into a tortilla with refried beans.

For the fried eggs:

For the tacos:

  1. Heat a nonstick or cast iron skillet over medium heat. Add your cheese in a ring shape.
  2. Once it starts to melt a little bit, crack an egg directly into the center. 
  3. Spoon a bit of roasted corn around the edge of the egg. 
  4. Use a spatula to pull the edges in a bit once the cheese starts to get golden brown; you don’t have to do this, but I find that it helps to contain the egg a bit and expose those golden brown lacy edges.
  5. Cover and let it cook for a minute or two.
  6. When the egg is cooked to your liking (I prefer it with the whites set and the yolk still a bit runny), transfer the egg to tortilla with refried black beans.
  7. Finish with pickled onions, cilantro, Cotija, and your sauce of choice. The crispy cheese edge. The runny yolk. The creamy beans, spicy sauce, tangy onions. Oh my word. YUM.


Sauce: I love aji verde, but in a pinch I will just mix some mayo with Tajin and a bit of salt for an elote-style sauce. And for super easiest-easy, go for your favorite jar of salsa or bottle of hot sauce!

Corn:  I use the frozen Mexican roasted corn from Trader Joe’s which has some flavor added to it, but I’ve also used fresh, frozen, raw, cooked corn – this recipe is not picky! All roads can lead to deliciousness!

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Mexican-Inspired

Keywords: breakfast tacos, fried egg tacos, egg tacos, fried eggs, breakfast for dinner

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Frequently Asked Questions For These Fried Egg Tacos

What can I use instead of corn?

You can just omit the corn if you’re not feeling it! You can also make similar cheese ring eggs using other veggies like roasted peppers or mushrooms.

What other protein would work well here?

I think adding some chorizo would be lovely. Shredded beef (barbacoa) also feels like a good idea.

How long do the leftovers last / can you meal prep this?

Yes, this works great for meal prep as long as you have the ability to fry your egg right before serving. To prep ahead: pickle your onions, and make (or buy) your sauce. And then when it’s time to serve, all you’re doing is frying an egg and assembling! Works great for quick throw-it-together meals throughout the week.

Can you make this gluten free?

If you ensure that your tortillas will be gluten free (like a corn tortilla, for example), then this is gluten free as written!

Can you make this dairy free?

Yes – just omit the cheese!

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