Mexican Street Corn Deviled Eggs

Hard Boiling Eggs

1. Hard boil 12 large eggs (plus I suggest at least 2-3 extra in case you have difficulty peeling one or two of them). In summary, add the eggs to a kettle, cover the eggs with at least 2 inches of cold water, and bring to a ripping fast boil. Shut the heat off, and let the eggs sit in the hot water for 10 to 12 minutes, covered. See Notes for a helpful link.
2. After that time, transfer them to an ice bath where they need to sit for 5 to 10 minutes.
3. After that time, bang the base (fat) end of the egg against your kitchen sink, and peel the eggs under running water.
4. While you're waiting, you can get starting grilling the corn.

Grilling Corn

1. Preheat an outdoor gas grill. If desired, lightly oil the grill grates. Lightly brush olive oil over a cleaned ear of fresh sweet corn. Grill it for about 10 minutes total, slowly rotating it to ensure even cooking. Tip - As long as you're grilling corn, I highly recommend grilling 4 to 6 ears total to enjoy.
2. After the corn has cooled enough to handle, shave it from the ear with a sharp knife or a corn peeler and add it to a large bowl. Tips- If you don't have an outdoor grill, use an indoor grill pan. If you have neither, consider using frozen fire-roasted corn that you thaw and drain. As far as corn goes, grilled is best, frozen and thawed fire roasted is second, and canned of any variety is my third place option.
3. Assembly - Halve the hard-boiled eggs vertically.
4. Place the yolks in a medium bowl and to it, add the mayo, Dijon mustard, jalapeno, red onion, lime juice, salt, mash to combine to create the filling mixture. Taste and check for seasoning balance. If you think it needs more of anything such as salt, lime juice, etc. add it now, to taste.
5. Add most of the corn and stir to incorporate. Reserve a small amount of corn for garnishing at the end, if desired.
6. If desired, transfer the filling to a piping bag fitted with a very large open tip (big enough to let the corn pass), or to a plastic ziptop bag with the corner snipped off, or simply plan to carefully add the filling mixture into the hollowed out egg whites by using a small spoon.
7. Evenly add the filling to each egg white.
8. As desired, garnish with a bit of the reserved corn, queso fresco, cilantro, chili powder, and serve with lime wedges, if desired.