Mexican Street Corn Deviled Eggs (Printable Version)
Vibrant fusion of classic eggs with bold Mexican street corn flavors. Creamy, tangy, and topped with zesty garnishes for any gathering.
# Ingredient List:
→ Eggs
01 - 6 large eggs
→ Filling
02 - 2 tablespoons mayonnaise
03 - 2 tablespoons sour cream
04 - 1 teaspoon fresh lime juice
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon chili powder
07 - 1/4 teaspoon garlic powder
08 - 1/4 teaspoon salt
09 - 1/4 cup cotija cheese, finely crumbled
10 - 1/2 cup corn kernels (fresh, frozen, or canned and drained)
11 - 1 tablespoon finely minced red onion
12 - 1 tablespoon chopped fresh cilantro
13 - Freshly ground black pepper, to taste
→ Garnishes
14 - Additional cotija cheese, for sprinkling
15 - Chopped fresh cilantro
16 - Chili powder or Tajín, to taste
17 - Lime wedges
# How to Make:
01 - Place the eggs in a saucepan and cover with cold water. Bring to a gentle boil over medium-high heat, then reduce the heat and simmer for 10 minutes.
02 - Transfer the eggs immediately to an ice bath. Let cool for 5 minutes, then peel off the shells.
03 - Halve each egg lengthwise and carefully remove the yolks. Place the yolks in a mixing bowl and set the white halves aside on a serving platter.
04 - Mash the yolks with mayonnaise, sour cream, lime juice, smoked paprika, chili powder, garlic powder, and salt until smooth and well blended.
05 - Stir in the crumbled cotija cheese, corn kernels, minced red onion, and chopped cilantro. Mix until evenly combined. Season with freshly ground black pepper to taste.
06 - Spoon or pipe the filling back into the egg white halves, dividing it evenly among them.
07 - Top each filled egg with extra cotija cheese, a sprinkle of cilantro, a dusting of chili powder or Tajín, and a small lime wedge on the side. Serve chilled or at room temperature.
# Expert Tips:
01 -
- The smoky, tangy, creamy filling tastes like street corn and deviled eggs had a delicious love child that nobody expected.
- You can prep everything in under forty minutes with ingredients you probably already have in your kitchen.
02 -
- Char the corn in a dry skillet for three minutes before adding it to the filling and your whole kitchen will smell incredible and the flavor will deepen dramatically.
- Do not skip the ice bath because it stops the cooking instantly and makes peeling infinitely easier, saving you from mangled egg whites and frustration.
03 -
- Older eggs peel dramatically easier than fresh ones, so buy your eggs a few days ahead if you have the luxury of planning.
- A zip top bag with the corner snipped off works just as well as a piping bag and makes cleanup almost nonexistent.