Mexican Street Corn Deviled Eggs (Printable)
Vibrant fusion of creamy eggs with zesty Mexican corn flavors, cotija cheese, and fresh garnishes.
# What You'll Need:
→ 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 kosher 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 fresh cilantro, chopped
13 - Freshly ground black pepper, to taste
→ Garnishes
14 - Additional cotija cheese, for sprinkling
15 - Fresh cilantro, chopped
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 to a simmer and cook for 10 minutes.
02 - Transfer the eggs immediately to an ice bath. Let cool for 5 minutes, then carefully peel off the shells.
03 - Halve each egg lengthwise and gently remove the yolks. Place the yolks in a mixing bowl and set the egg white halves aside on a serving platter.
04 - Mash the egg yolks with mayonnaise, sour cream, lime juice, smoked paprika, chili powder, garlic powder, and salt until smooth and creamy.
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 hollowed egg white halves, dividing it evenly among all 12 halves.
07 - Top each filled egg with a sprinkle of extra cotija cheese, chopped cilantro, and a dusting of chili powder or Tajín. Serve with lime wedges on the side.
08 - Serve chilled or at room temperature. Best enjoyed the same day for optimal freshness.
# Expert Tips:
01 -
- That smoky, tangy, creamy elote flavor packed into a bite sized appetizer is genuinely dangerous because you will not stop at one.
- They take almost no effort but look like something you would pay fourteen dollars for at a trendy restaurant.
02 -
- Char the corn in a dry skillet before adding it to the filling because that one extra step takes the flavor from good to unforgettable.
- These are best eaten the same day you make them because the filling weeps and gets slippery after sitting overnight in the fridge.
03 -
- Add a tiny pinch of cayenne or finely diced jalapeo to the filling if you want to make people sweat in the best possible way.
- Toast the chili powder in a dry pan for thirty seconds before adding it to deepen the flavor dramatically.