Description
These Mexican Street Corn Deviled Eggs are a flavorful twist on a classic appetizer, combining creamy deviled egg filling with the savory, smoky taste of Mexican street corn. Featuring sautéed corn, cotija cheese, and a blend of paprika, chipotle, and chili powder, these deviled eggs are perfect for parties or a unique snack.
Ingredients
Scale
Eggs and Filling
- 12 large Pete and Gerry’s Organic Eggs
- 7 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1/4 cup crumbled cotija cheese, plus more for garnish
- 1/2 teaspoon paprika
- 1/4 teaspoon chipotle powder
- 1/4 teaspoon chili powder, plus more for garnish
- 1/8 teaspoon kosher salt
Corn & Garnish
- 1 teaspoon olive oil or butter
- 2/3 cup corn, frozen or canned (drained and rinsed)
- 1/4 cup chopped cilantro for garnish
Instructions
- Boil the eggs: Fill a large pot with water and bring it to a rolling boil over high heat. Carefully add the eggs to the pot and bring the water back to a boil. Cook the eggs for 12-14 minutes to ensure they are hard boiled.
- Prepare ice bath: About one minute before the eggs finish cooking, fill a large bowl with ice and water to create an ice bath. This will stop the cooking process and make peeling easier.
- Cool the eggs: When the eggs are done, use a slotted spoon to transfer them to the ice bath. Let them sit for about 10 minutes until cool enough to handle.
- Sauté the corn: While the eggs cool, heat olive oil or butter in a small skillet over medium-high heat. Add the corn and sauté for 3-4 minutes, stirring occasionally until slightly browned and heated through.
- Reserve corn for garnish: Transfer 3 tablespoons of the sautéed corn to a small bowl for garnish and set aside.
- Peel the eggs: Once cool, peel the eggs and discard the shells.
- Prepare the filling: Slice each egg in half lengthwise and carefully scoop the cooked yolks into a bowl. Place the whites on a serving plate.
- Mix the filling: To the yolks, add mayonnaise, Dijon mustard, cotija cheese, paprika, chipotle powder, chili powder, and kosher salt. Mash and stir with a fork until creamy, or use an electric hand mixer for extra smoothness.
- Add sautéed corn: Stir in the remaining sautéed corn until fully incorporated.
- Fill the eggs: Transfer the filling to a piping bag fitted with a large wide tip, and pipe the mixture into each egg white half. Alternatively, spoon the filling into the egg halves if preferred.
- Garnish and serve: Top the deviled eggs with reserved sautéed corn, extra crumbled cotija cheese, a dash of chili powder, and chopped cilantro for a pop of color and flavor.
Notes
- Using an ice bath after boiling helps with peeling the eggs easily.
- Sautéing the corn adds a smoky, slightly charred flavor essential for the Mexican street corn taste.
- If you prefer a milder dish, adjust or omit the chipotle powder.
- These deviled eggs can be made a few hours ahead and kept refrigerated until serving.
- For a vegan alternative, substitute eggs with avocado halves and use vegan mayonnaise and cheese.
Nutrition
- Serving Size: 1 deviled egg half
- Calories: 110
- Sugar: 1 g
- Sodium: 160 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 165 mg
