Prepare pickled onions by soaking thinly sliced red onions in a mixture of equal parts vinegar and water for at least 30 minutes.

In a skillet over medium-high heat, sauté corn for about 5-7 minutes until heated through and caramelized.

Warm corn tortillas in a dry skillet or over stove flame for about 30 seconds on each side until pliable.

In a non-stick skillet, heat oil, create a cheese ring, and crack an egg in the center for about 2-3 minutes until crispy.

Assemble tacos with warm tortillas, sautéed corn, cheesy fried eggs, Cotija cheese, cilantro, and pickled onions.

Serve assembled tacos hot off the skillet.