Mexican Scrambled Eggs with Corn and Cheese Recipe
These scrambled eggs make a breakfast with character: delicate eggs, sweet corn, stretchy cheese, and a touch of chili. In Mexico, egg dishes for breakfast are often more substantial than in Europe, because they’re meant to give you energy for a long day. The flavor is like a cross between scrambled eggs and a light casserole, but it’s all made in one pan in just a few minutes.
A quick one-pan breakfast inspired by Mexican flavors, combining sweet corn, melty cheese, and a hint of chili for a more filling and aromatic version of classic scrambled eggs.
Chef's tips
Use a pan with a thick bottom so the eggs cook gently and don’t catch. Grate the cheese finely so it melts quickly and evenly. If you’re sensitive to heat, remove not only the seeds but also the white membranes from the chili – that’s where much of the spiciness is.
How to serve
Serve directly from the pan placed in the center of the table, with warm tortillas to scoop up the eggs. Add avocado slices, lime wedges, and a spoonful of salsa or tomato sauce on the side for a more brunch-style spread.
Ingredients
- eggs - 4 piece
- corn drained - 120 g
- yellow cheese grated - 60 g
- onion - 0.5 piece
- chili pepper - 0.5 piece
- butter - 15 g
- milk - 30 ml
- cilantro chopped - 1 tablespoon
- salt
- black pepper ground
Preparation
- Peel the onion and dice it finely. Halve the chili pepper, remove the seeds (for a milder taste, if you like), and chop it finely.
- Crack the eggs into a bowl, add the milk, a pinch of salt and pepper, and whisk with a fork or whisk until the mixture is smooth.
- Heat the butter in a medium pan over medium heat until it melts and starts to foam lightly.
- Add the onion and cook for 3–4 minutes, stirring, until it softens and becomes slightly translucent without browning.
- Add the chili and cook for about 1 more minute, until it becomes very fragrant.
- Add the drained corn, stir, and cook for 2 minutes until the kernels are heated through.
- Reduce the heat to low. Pour the egg mixture into the pan and gently stir with a silicone spatula, pushing the set parts from the edges toward the center.
- When the eggs begin to set but are still slightly creamy, sprinkle them evenly with the grated cheese.
- Stir for another 1–2 minutes, until the cheese melts and the scrambled eggs are soft and moist, without dry curds.
- Remove the pan from the heat, sprinkle with chopped cilantro, and serve immediately.
Storage
Jajecznicę najlepiej zjeść od razu po przygotowaniu, bo po podgrzaniu robi się sucha. Jeśli coś zostanie, przechowuj w lodówce w szczelnym pojemniku i podgrzej krótko na małym ogniu z odrobiną mleka.
