Summer Breakfast Tacos

• 5 large eggs
• 2 tablespoons whole milk
• 1 ear corn, husked and grilled
• 1 tablespoon butter
• 4 ripe peaches, pitted and chopped into 1/2 inch cubes
• 1 large heirloom tomatoes, chopped into 1/2 inch cubes
• 1/2 bunch fresh cilantro, roughly chopped
• juice of 1 lime
• 2 tablespoon apple cider vinegar
• 1 teaspoon Sriracha (or your favorite hot sauce)
• 4 corn tortilla (soft or hard)

1. Husk and grill the corn, preferably on an outdoor grill, but a grill pan works too.
2. Turn occasionally until you get a nice, even char and corn is cooked through.
3. Once the corn becomes cool enough to handle, cut the kernels from the cob starting from the top, then set aside.
4. Make the salsa by combining the grilled corn with the rest of the salsa ingredients in a bowl and toss well.
5. Season with salt and pepper to taste.

eggs, milk, corn, butter, peaches, heirloom tomatoes, fresh cilantro, lime, apple cider vinegar, sriracha, corn tortilla

Taken from www.foodrepublic.com/recipes/summer-breakfast-tacos-recipe/ (may not work)