Mexican Street Corn Deviled Eggs (Printer-friendly)
Zesty deviled eggs inspired by elote with charred corn, cotija, and spices.
# What You Need:
→ Eggs
01 - 6 large eggs
→ Corn Mixture
02 - 1/2 cup corn kernels (fresh, canned, or thawed from frozen)
03 - 1 tsp olive oil
→ Filling
04 - Yolks from 6 hard-boiled eggs
05 - 3 tbsp mayonnaise
06 - 2 tbsp sour cream
07 - 1 tbsp lime juice
08 - 1/2 tsp smoked paprika
09 - 1/4 tsp chili powder
10 - 1/4 tsp garlic powder
11 - 1/4 tsp salt
12 - 2 tbsp crumbled cotija cheese
13 - 1 tbsp finely chopped cilantro
→ Garnish
14 - 1 tbsp cotija cheese, crumbled
15 - 1/2 tsp chili powder
16 - 1 tbsp cilantro, chopped
17 - Lime wedges (optional)
# How to Make It:
01 - Place eggs in a saucepan and cover with cold water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 10 minutes. Transfer eggs to an ice bath to cool completely, then peel and halve each egg lengthwise.
02 - Gently remove the cooked yolks from each egg white half and transfer them to a mixing bowl. Set the egg white halves aside on a serving platter.
03 - Heat olive oil in a small skillet over high heat. Add corn kernels and sauté, stirring occasionally, until lightly charred and caramelized, about 3 to 4 minutes. Remove from heat and let cool to room temperature.
04 - To the bowl of egg yolks, add mayonnaise, sour cream, lime juice, smoked paprika, chili powder, garlic powder, and salt. Mash and stir vigorously until the mixture is completely smooth and free of lumps.
05 - Fold the charred corn kernels, crumbled cotija cheese, and chopped cilantro into the yolk mixture until evenly distributed throughout the filling.
06 - Using a piping bag or a spoon, generously fill each egg white half with the corn-cheese mixture, mounding the filling slightly above the rim for an attractive presentation.
07 - Sprinkle each filled egg with additional crumbled cotija cheese and a light dusting of chili powder. Top with chopped cilantro and serve alongside fresh lime wedges.
# Expert Tips:
01 -
- That charred corn folded into the creamy yolk filling is a texture surprise people do not see coming, and it makes every bite more interesting than a standard deviled egg.
- You can prep everything ahead and assemble right before serving, which means zero stress when guests arrive.
02 -
- Overcooking the eggs past 12 minutes gives you that grey green ring around the yolk, which tastes fine but looks terrible on a party platter.
- If your corn is wet when it hits the pan it will steam instead of char, so pat frozen kernels thoroughly dry with a paper towel first.
03 -
- Mash the yolks through a fine mesh strainer if you want a perfectly silky filling, it takes an extra minute but the texture becomes almost like buttercream.
- Toast the chili powder in a dry pan for 30 seconds before adding it to the filling, the aroma it releases will change your entire kitchen.