Mexican Street Corn Deviled Eggs
User Reviews
4.7
Mexican Street Corn Deviled Eggs
Description
Mexican Street Corn Deviled Eggs start with hard-boiling large eggs until fully cooked, then cooling them in an ice bath. While the eggs cool, the corn is sautéed in olive oil to enhance its flavor. The yolks are mixed with mayonnaise, Dijon mustard, crumbled cotija cheese, and spices including paprika, chipotle powder, and chili powder to create a rich, tangy filling. After scooping out the yolks and blending the filling, it is spooned back into the egg whites. The final touch includes garnishes of extra sautéed corn, crumbled cotija cheese, chili powder, and freshly chopped cilantro to add texture and brightness.
The smoky and mildly spicy filling contrasts with the creamy yolks and tender egg whites, making this dish interesting and flavorful. It can be served as a festive appetizer or snack, particularly appealing for gatherings where traditional deviled eggs might feel familiar but unexciting.
To enhance the dish, fresh corn can be used when in season by roasting or grilling before slicing off the kernels. Adjust the spice level by increasing the chili and chipotle powders if a spicier version is desired. If cotija cheese is unavailable, feta cheese serves as a salty substitute that maintains the intended flavor character. Leftovers keep well for 2 to 3 days refrigerated in an airtight container.
Ingredients
- 12 large eggs Pete and Gerry's Organic brand
- 1 teaspoon olive oil or butter
- 2/3 cup corn frozen or canned (drained and rinsed
- 7 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1/4 cup cotija cheese plus more for garnish, crumbled
- 1/2 teaspoon paprika
- 1/4 teaspoon chipotle powder
- 1/4 teaspoon chili powder plus more for garnish
- 1/8 teaspoon kosher salt
- 1/4 cup cilantro for garnish, chopped
Instructions
- Fill a large pot with water and bring to a rolling boil over high heat. Carefully add the eggs to the pot and bring the water back to a boil. Cook for 12-14 minutes.
- About 1 minute before the eggs are ready, fill a large bowl with ice and water.
- When the eggs are done, carefully transfer them to the ice bath using a slotted spoon. Let them sit in the ice bath until they’re cool enough to handle, about 10 minutes.
- While the eggs are cooling down, heat olive oil in a small skillet over medium-high heat. Add frozen corn and saute for 3-4 minutes, stirring occasionally.
- Transfer 3 tablespoons of the sauteed corn to a small bowl and set aside to use for garnishing.
- When the eggs are cool enough to handle, peel and discard the shells.
- Slice each egg in half lengthwise and carefully scoop the cooked yolks into a bowl using a small spoon. Place the egg whites on a serving plate.
- To the bowl of cooked yolks, add the mayonnaise, Dijon, cotija cheese, paprika, chipotle powder, chili powder, and salt.
- Smash and stir everything together using a fork until creamy. To get the mixture extra creamy and smooth, you can also use an electric hand mixer.
- Add the sauteed corn and stir it in until fully combined.
- Transfer the filling to a piping bag fitted with a large wide open piping tip, and pipe the filling into the hole of each egg white. Alternatively, you can carefully spoon the mixture into each hole instead of piping if you desire.
- Garnish the eggs with the reserved sauteed corn, some cotija cheese, a dash of chili powder, and cilantro.
Notes
- Leftover deviled eggs can be stored in an airtight container refrigerated for up to 2-3 days.
- You may pipe the filling into the egg whites using a piping bag with or without a tip, or simply spoon it in.
- Fresh sweet corn can replace frozen or canned corn; roast or grill to bring out flavor before slicing kernels off the cob.
- Increase chili and chipotle powder amounts to add more heat if preferred.
- Feta cheese can be used as a substitute for cotija cheese to provide a similar salty taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Servings
Amount Per Serving
Calories 113 kcal
% Daily Value*
| Serving | 2deviled eggs | |
| Calories | 113kcal | 6% |
| Carbohydrates | 4g | 1% |
| Protein | 7g | 14% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 190mg | 63% |
| Sodium | 207mg | 9% |
| Potassium | 107mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 378IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 46mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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