Mexican Street Corn Deviled Eggs Recipe

Introduction

Mexican Street Corn Deviled Eggs offer a fresh twist on a classic appetizer. Combining the creamy texture of deviled eggs with the bold flavors of street corn, this dish is perfect for parties or a flavorful snack.

Ingredients

• 6 large eggs
• 1 cup corn, cooked
• 2 tablespoons mayonnaise
• 1 tablespoon sour cream
• 1 teaspoon lime juice
• 1/4 teaspoon chili powder
• Salt to taste
• 2 tablespoons cotija cheese, crumbled
• 2 tablespoons cilantro, chopped

Instructions

1. Step 1: Boil the eggs for 10 minutes, then cool them in ice water to stop the cooking process and make peeling easier.
2. Step 2: Peel the eggs carefully and slice them in half lengthwise.
3. Step 3: Remove the yolks and place them in a bowl.
4. Step 4: Add the cooked corn, mayonnaise, sour cream, lime juice, chili powder, and salt to the yolks.
5. Step 5: Mash the mixture until smooth and creamy, combining all ingredients well.
6. Step 6: Spoon or pipe the yolk mixture back into the egg white halves.
7. Step 7: Top each filled egg half with crumbled cotija cheese and chopped cilantro for garnish.
8. Step 8: Chill the deviled eggs in the refrigerator before serving to enhance flavors.

Tips & Variations

• Swap cotija cheese with feta for a different but equally tangy topping.
• Add a dash of smoked paprika or cayenne pepper for extra heat.
• Use fresh grilled corn for a smoky flavor instead of boiled corn.

Storage

Store the prepared deviled eggs in an airtight container in the refrigerator for up to 2 days. For best texture and flavor, consume within this time. Reheat is not recommended; serve cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these deviled eggs ahead of time?

Yes, you can prepare them a few hours in advance and keep them chilled until serving. Avoid making them more than a day ahead for best freshness.

What if I don’t have cotija cheese?

You can substitute cotija with feta cheese or a mild grated Parmesan to achieve a similar salty, crumbly texture.

Mexican Street Corn Deviled Eggs Recipe

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Mexican Street Corn Deviled Eggs combine the classic creamy deviled egg with the vibrant flavors of Mexican street corn. This recipe features a zesty and slightly spicy filling made with corn, lime juice, chili powder, and topped with crumbly cotija cheese and fresh cilantro, making for a deliciously unique appetizer or snack.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 40 minutes
• Yield: 12 deviled egg halves 1x
• Category: Appetizer
• Method: Boiling
• Cuisine: Mexican
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Eggs & Filling

• 6 large eggs
• 1 cup corn, cooked
• 2 tablespoons mayonnaise
• 1 tablespoon sour cream
• 1 teaspoon lime juice
• 1/4 teaspoon chili powder
• Salt to taste

Toppings

• 2 tablespoons cotija cheese, crumbled
• 2 tablespoons cilantro, chopped

Instructions

1. Boil the eggs: Place the eggs in a pot, cover with cold water, and bring to a boil. Once boiling, let them cook for 10 minutes to achieve fully hard-boiled eggs. Then transfer to a bowl of ice water to cool completely and stop the cooking process.
2. Peel and halve the eggs: Carefully peel the cooled eggs and slice each one in half lengthwise to prepare for the filling.
3. Remove yolks: Gently scoop out the yolks from the egg whites and place them into a mixing bowl.
4. Make the filling: Add the cooked corn, mayonnaise, sour cream, lime juice, chili powder, and salt to the bowl with yolks. Mash all ingredients together until smooth and creamy, ensuring the corn is well incorporated.
5. Fill egg whites: Spoon or pipe the creamy yolk mixture back into the hollowed egg white halves, filling them generously.
6. Add toppings: Sprinkle the filled eggs with crumbled cotija cheese and freshly chopped cilantro to add authentic Mexican street corn flavor and a burst of freshness.
7. Chill before serving: Place the deviled eggs in the refrigerator to chill for at least 30 minutes before serving, allowing flavors to meld and the filling to set.

Notes

• Use fresh corn for best flavor; you can grill or boil it before adding to the filling.
• Adjust chili powder according to your preference for spice; smoked paprika can be used as an alternative.
• For easier filling, use a piping bag to fill the egg whites neatly.
• These deviled eggs can be prepared a day in advance and stored covered in the fridge.
• If cotija cheese is unavailable, feta can be a suitable substitute.

Keywords: Mexican Street Corn, Deviled Eggs, Appetizer, Mexican Cuisine, Cotija Cheese, Lime, Chili Powder, Party Snack