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Mexican Street Corn Deviled Eggs That Will Spice Up Your Snack Game - Featured Image

Mexican Street Corn Deviled Eggs That Will Spice Up Your Snack Game

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Learn how to make delicious Mexican Street Corn Deviled Eggs. Easy recipe with step-by-step instructions.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

The key to this dish lies in selecting the right ingredients that balance creaminess, spice, and brightness. I always opt for fresh eggs from a trusted source, as their flavour and texture make a big difference. For the corn, fresh grilled kernels are ideal, but if you’re short on time, frozen will do just fine. The cotija cheese adds the perfect salty kick, and if you can find it, chipotle powder brings a smoky warmth that’s hard to beat. I often tweak the lime juice depending on how tangy I want it—fresh is always best.

  • 6 large eggs
  • 1/2 cup fresh or frozen corn kernels
  • 3 tablespoons mayonnaise
  • 1 tablespoon sour cream
  • 1 teaspoon lime juice, freshly squeezed
  • 1/2 teaspoon chipotle powder (adjust to taste)
  • 1/4 cup crumbled cotija cheese
  • 1 tablespoon finely chopped fresh cilantro
  • Salt and freshly ground black pepper, to taste
  • Optional garnish: smoked paprika and extra cotija cheese

Instructions

  1. Place the eggs in a single layer in a saucepan and cover with cold water by an inch. Bring to a boil over medium-high heat, then cover, remove from heat, and let sit for 12 minutes.
  2. Transfer eggs to an ice bath immediately to stop cooking and make peeling easier. Once cool, peel and slice each egg in half lengthwise.
  3. Carefully remove yolks and place them in a mixing bowl. Set the egg whites aside on a serving platter.
  4. In a small skillet, lightly toast the corn kernels over medium heat until they start to brown and pop, about 4-5 minutes. This step brings out their natural sweetness and adds a subtle smoky flavour.
  5. Add the toasted corn, mayonnaise, sour cream, lime juice, chipotle powder, cotija cheese, and cilantro to the yolks. Mash and mix until smooth but still slightly textured. Season with salt and pepper to taste.
  6. Using a spoon or piping bag, fill each egg white half with the yolk mixture, mounding it slightly.
  7. Sprinkle with extra cotija cheese and a pinch of smoked paprika for garnish.
  8. Chill for at least 30 minutes before serving to allow the flavours to meld.

  • Author: Jenny
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

Find it online: https://artofeasycooking.com/mexican-street-corn-deviled-eggs/