Go Back

Grilled Corn Breakfast Burrito

A smoky, fresh breakfast burrito that combines grilled corn, scrambled eggs, and melted cheese for a quick summer brunch.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Brunch
Calories: 830
Ingredients Method Notes

Ingredients
  

Main
  • 2 tbsp olive oil
  • 4 ears fresh corn cut into ½‑inch kernels
  • 4 eggs scrambled or fried
  • 1 cup shredded cheddar cheese
  • 4 flour tortillas
  • 1 tbsp lime juice
  • 2 tbsp fresh cilantro chopped
  • 1 tsp smoked paprika

Method
 

Steps
  1. Preheat a grill or grill pan to medium‑high heat.
  2. Toss corn kernels with olive oil, salt, pepper, and smoked paprika.
  3. Grill corn for 5–7 minutes, turning occasionally, until charred.
  4. Whisk eggs with salt and pepper; scramble in a non‑stick skillet over medium heat.
  5. Warm tortillas on the grill for 30 seconds each side.
  6. Layer cheese, corn, eggs, cilantro, and lime juice on each tortilla.
  7. Fold and roll tightly; grill the rolled burrito for 1–2 minutes per side if desired.

Notes

Store assembled burritos in the refrigerator for up to 2 days or freeze for later use. Reheat in a skillet or microwave, then finish on the grill for crispiness.