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Huevos pericos con Maiz

Huevos Pericos con Choclo (Scrambled Eggs with Tomato, Scallions and Corn)

Erica Dinho
5 from 8 votes


  • 1 tablespoon butter
  • ½ tablespoon vegetable oil
  • 1 cup cooked corn fresh or frozen
  • 6 large eggs
  • 2 medium tomatoes finely chopped
  • 4 tablespoons finely chopped scallions
  • Salt to taste


  • In a medium non-stick skillet heat the butter and oil over medium heat.
  • Add the tomatoes and scallions and cook about 5 minutes, stirring occasionally. Add the corn, stir and cook for about 2 minutes more.
  • Meanwhile, in a small bowl beat the eggs and salt. Pour the eggs in the skillet with the tomato mixture and cook over medium heat, without stirring, until mixture begins to set.
  • Stir twice or until the eggs mix with the tomato and scallions and cook about 2 minutes or until the eggs are the consistency you like.
  • Transfer to a serving plate and serve warm.
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