These fun Mexican Street Corn Deviled Eggs bring a tasty twist to a classic dish! They’re filled with creamy yolk, zesty lime, and crunchy corn for a delightful bite.
Now, I’ll admit, I have a hard time stopping at just one! They’re perfect for parties or as a snack. Just try not to eat them all yourself—good luck with that! 😄
Key Ingredients & Substitutions
Eggs: Large eggs are essential for this recipe. If you’re looking for a lower-calorie option, you could try using egg whites or a combination of whole eggs and egg whites.
Mexican Street Corn: Charred corn is perfect here. If you can’t find fresh corn, frozen corn works well too! Just sauté it until slightly browned to capture that grilled flavor.
Mayonnaise & Sour Cream: If you prefer a lighter option, try Greek yogurt instead of sour cream and use a lighter mayonnaise. It still gives a nice creaminess without being heavy.
Cotija Cheese: This cheese is traditional, but you can use feta cheese or even Parmesan if cotija isn’t available. They provide a similar salty kick!
How Do I Boil Eggs Perfectly Every Time?
Boiling eggs might seem simple, but getting it just right can be tricky. Here’s a foolproof method!
- Cover the eggs with cold water in a pot, about an inch above the eggs.
- Bring the water to a boil over medium-high heat, then cover the pot and turn off the heat.
- Let the eggs sit in the hot water for 12 minutes for perfect hard-boiled eggs.
- Transfer them immediately to an ice water bath to stop the cooking and make peeling easier.
If you follow this method, you’ll avoid green rings around the yolks and have perfectly cooked eggs every time!
Mexican Street Corn Deviled Eggs
Ingredients You’ll Need:
For the Eggs:
- 6 large eggs
For the Filling:
- 1/2 cup Mexican street corn (elote), grilled and kernels removed from the cob
- 3 tablespoons mayonnaise
- 1 tablespoon sour cream
- 1 teaspoon lime juice (freshly squeezed)
- 1/4 teaspoon chili powder (plus extra for garnish)
- 1/4 teaspoon smoked paprika (optional, for added smoky flavor)
- 1/4 teaspoon garlic powder
- 1/4 cup cotija cheese, crumbled (plus extra for garnish)
- Salt and pepper to taste
For Garnishing:
- Fresh cilantro leaves for garnish
How Much Time Will You Need?
This delicious dish will take about 30 minutes of prep time, plus a little time for the eggs to boil and cool. So you’re looking at a total of about 40 minutes from start to enjoying these tasty bites. Perfect for parties or a fun snack!
Step-by-Step Instructions:
1. Boil the Eggs:
Start by placing the eggs in a pot. Cover them with cold water, about an inch above the eggs. Bring the water to a boil over medium-high heat. Once it starts boiling, cover the pot and turn off the heat. Let the eggs sit in the hot water for 12 minutes. This will get them hard-boiled and perfect for the recipe!
2. Cool the Eggs:
After the time is up, carefully drain the hot water and transfer the eggs to a bowl filled with ice water. Let them cool completely, about 5 minutes. This makes peeling them much easier!
3. Prepare the Filling:
Once the eggs are cool, gently peel them and slice them in half lengthwise. Carefully scoop the yolks into a mixing bowl. You’ll want to keep the egg whites whole for filling later.
4. Mix It Up:
In the bowl with the yolks, add the mayonnaise, sour cream, lime juice, chili powder, smoked paprika (if using), garlic powder, and the crumbled cotija cheese. Add a pinch of salt and pepper, then mix until everything is smooth and creamy. Remember to stir in the grilled corn kernels as well for that delicious street corn flavor!
5. Fill the Egg Whites:
Spoon or use a piping bag to fill the egg white halves with the creamy yolk mixture. Don’t worry about it being perfect; a little mess adds character!
6. Garnish and Serve:
Sprinkle some chili powder and a bit of crumbled cotija cheese over each filled egg. Then add fresh cilantro leaves on top for a burst of flavor and color. Arrange them on a serving platter and, if you like, scatter some extra corn kernels and cilantro around for decoration.
7. Enjoy!
Serve the deviled eggs chilled and watch them disappear! They’re creamy, zesty, and perfect for any occasion!
This dish is a delightful twist on classic deviled eggs, bringing in the vibrant flavors of Mexican street corn. Enjoy your culinary adventure!
Can I Use Store-Bought Mexican Street Corn?
Absolutely! If you’re short on time, store-bought Mexican street corn (often found in the frozen section or pre-made in the deli) can save you preparation time while still delivering great flavor.
How Can I Adjust the Spiciness?
If you prefer a milder flavor, simply reduce the amount of chili powder or omit the smoked paprika. You can also balance the heat with extra creamy ingredients like mayonnaise or sour cream.
What’s the Best Way to Store Leftover Deviled Eggs?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. If possible, keep the garnishes separate until serving to maintain freshness!
Can I Make These Deviled Eggs Ahead of Time?
Yes! You can boil and prepare the filling a day in advance. Just fill the egg whites right before serving for the best texture and freshness.
