Mexican Street Corn Deviled Eggs (Print version)
Classic deviled eggs meet elote flavors with cotija, lime, corn, and spices for a zesty party appetizer.
# What goes in:
→ 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 chopped fresh cilantro
13 - Freshly ground black pepper, to taste
→ Garnishes
14 - Additional cotija cheese, for topping
15 - Chopped fresh cilantro, for topping
16 - Chili powder or Tajín, to taste
17 - Lime wedges, for serving
# Cooking steps:
01 - Place the eggs in a saucepan and cover with cold water by about 1 inch. Bring to a gentle boil over medium-high heat, then reduce the heat to low and simmer for 10 minutes.
02 - Transfer the eggs immediately to a bowl of ice water. Let them cool for 5 minutes, then gently peel off the shells.
03 - Halve each egg lengthwise. Carefully remove the yolks and transfer them to a mixing bowl. Arrange the egg white halves on a serving platter.
04 - Mash the egg yolks with mayonnaise, sour cream, lime juice, smoked paprika, chili powder, garlic powder, and salt until the mixture is completely smooth and creamy.
05 - Stir in the crumbled cotija cheese, corn kernels, minced red onion, and chopped cilantro. Season with freshly ground black pepper to taste and mix until well combined.
06 - Spoon or pipe the filling generously back into each egg white half, dividing the mixture evenly among all 12 halves.
07 - Top each filled egg with additional crumbled cotija cheese, a sprinkle of cilantro, and a dusting of chili powder or Tajín. Serve with lime wedges alongside. Serve chilled or at room temperature.
# Tips from flavorandfeast:
01 -
- The combination of creamy yolk filling with smoky charred corn and crumbly salty cotija will make you wonder why you ever settled for ordinary deviled eggs.
- They disappear faster than anything else on a potluck table, and people will corner you for the recipe before the night is over.
02 -
- Overcooked eggs develop a grey green ring around the yolk that looks unappetizing and tastes slightly sulfurous, so set a timer and do not guess.
- Charring the corn in a dry hot skillet for about three minutes before folding it in adds a smoky sweetness that takes these from good to unforgettable.
03 -
- If cotija is hard to find, crumbled feta works in a pinch and brings its own briny personality that pairs surprisingly well with the smoky filling.
- A pinch of cayenne or a tiny amount of finely diced jalapeno folded into the yolk mixture adds a slow, pleasant burn that makes people reach for another one.