Description
A delicious twist on traditional deviled eggs, featuring the flavors of Mexican street corn.
Ingredients
Scale
- 6 large eggs
- 1/2 cup cooked corn kernels (preferably charred or grilled)
- 1/4 cup mayonnaise
- 1 tablespoon sour cream
- 1 tablespoon lime juice
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 2 tablespoons crumbled cotija cheese
- 1 tablespoon chopped fresh cilantro
- Extra chili powder and cotija for garnish (optional)
Instructions
- Place eggs in a saucepan and cover with cold water. Bring to a boil, then cover, turn off heat, and let sit for 10-12 minutes. Transfer eggs to an ice bath to cool.
- Peel eggs and slice in half lengthwise. Remove yolks and place them in a bowl.
- Mash yolks with mayonnaise, sour cream, lime juice, chili powder, and salt until smooth.
- Fold in corn, cotija cheese, and cilantro.
- Spoon or pipe the filling back into the egg whites.
- Sprinkle with extra chili powder and cotija cheese, if desired. Serve chilled.
Notes
- For best flavor, use fresh corn that has been grilled or charred.
- Adjust the amount of chili powder to your spice preference.
- These can be made a few hours in advance and stored in the refrigerator until serving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling and Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 deviled egg
- Calories: 90
- Sugar: 1g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 70mg
Keywords: Mexican Street Corn Deviled Eggs, Deviled Eggs, Mexican Cuisine, Appetizer