Chipotle Corn Breakfast Tacos

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Remove any husks and silks from the corn; cut the kernels off the cobs. Quarter the lime. In a bowl, combine the sour cream and the juice of 2 lime wedges; season with salt and pepper. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands and cutting board immediately after handling. Crack the eggs into a bowl; add 2 teaspoons of water. Season with salt and pepper. Beat until smooth.

In a medium nonstick pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced pepper; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the sliced white bottoms of the scallions and corn kernels; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened. Add the honey and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Transfer to a bowl. Taste, then season with salt and pepper if desired. Rinse and wipe out the pan.

In the same pan, heat a drizzle of olive oil on medium until hot. Add the beaten eggs. Cook, stirring constantly, 2 to 3 minutes, or until cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. 

Wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. Transfer to a work surface and carefully unwrap. Assemble the tacos using the warmed tortillas, lime sour cream, scrambled eggs, glazed vegetables, and sliced green tops of the scallions. Serve the tacos with the remaining lime wedges on the side. Enjoy!