Step 1

Combine all of the sauce ingredients in a small bowl and mix well. Pour sauce into a squeeze bottle if you have one, or simply set it aside in the bowl.

Step 2

Make the scramble: Bring a large skillet to medium-high heat and add about half of the oil or butter followed by the corn, onions, and tomatoes. Cook, stirring regularly, for 5 minutes.

Step 3

Scrape the vegetables to the outside of the pan, making an empty space in the center. Add the remaining oil or butter.

Step 4

Pour in the eggs and cook, stirring occasionally to form large curds, for 3 to 4 minutes, or until just done but still moist.

Step 5

Stir the eggs and vegetables together and divide evenly between 2 plates. Salt to taste and garnish with sour cream sauce, cilantro, and cotija. Serve immediately.