Mexican Street Corn Deviled Eggs
Mexican Street Corn Deviled Eggs are a zesty and flavorful twist on the classic deviled egg, combining the creamy yolk filling with charred corn, cotija cheese, lime, and chili for a festive appetizer.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 12 deviled eggs 1x
- Category: Appetizer
- Method: Boiled
- Cuisine: Mexican-American
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
- Use roasted frozen corn for convenience.
- Adjust chili powder to taste depending on spice preference.
- Can be made ahead and refrigerated until serving.
Nutrition
- Serving Size: 1 deviled egg
- Calories: 90
- Sugar: 1g
- Sodium: 130mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 95mg
Find it online: https://ukfinda.com/mexican-street-corn-deviled-eggs/