Description
Zesty Mexican Street Corn Deviled Eggs blend classic appetizer magic with bold street corn flavors. Creamy egg filling showcases cotija cheese, chili powder, and cilantro, delivering a spicy southwestern kick you’ll crave at every gathering.
Ingredients
Scale
- 6 large eggs
- ¼ cup (40 g) corn kernels
- 3 tbsps mayonnaise
- 1 tbsp cotija cheese (or feta), crumbled
- 1 tsp lime juice
- 1 tsp chili powder (plus more for garnish)
- ½ tsp smoked paprika
- 1 tsp finely chopped cilantro (plus extra for garnish)
- Salt (to taste)
- Black pepper (to taste)
- Hot sauce (like Tajin or Cholula)
- Extra lime wedges
Instructions
- Egg Preparation: Submerge eggs in a saucepan with water, bringing to a vigorous boil, then reduce heat and simmer gently for 10 minutes.
- Cooling Process: Transfer eggs to an ice bath for 5 minutes, ensuring rapid cooling and easy shell removal.
- Egg Deconstruction: Slice eggs lengthwise, carefully extracting yolks into a mixing bowl while positioning white halves on a serving platter.
- Flavor Foundation: Mash yolks to a smooth consistency, blending in mayonnaise, lime juice, chili powder, paprika, salt, and pepper until creamy and well-incorporated.
- Filling Enhancement: Fold corn kernels, cotija cheese, and chopped cilantro into the yolk mixture, adjusting seasonings to achieve a harmonious flavor profile.
- Artistic Assembly: Generously fill egg white halves with the corn-infused yolk mixture, using either a spoon or piping technique for an elegant presentation.
- Final Flourish: Dust eggs with additional chili powder and cotija cheese crumbles, optionally garnishing with cilantro leaves and a drizzle of hot sauce for extra zest.
- Serving Suggestion: Accompany with fresh lime wedges, inviting guests to personalize their Mexican street corn deviled eggs with a citrusy squeeze.
Notes
- Boil Eggs Precisely: Use room temperature eggs and set timer exactly 10 minutes for perfect hard-boiled texture without green sulfur ring around yolks.
- Chill Strategically: Immediately transfer eggs to ice bath stops cooking process and ensures smooth, easy-to-peel shells without tearing egg whites.
- Mix Filling Smoothly: Mash yolks thoroughly to prevent lumpy texture, creating silky consistency that blends seamlessly with other ingredients.
- Balance Flavor Carefully: Adjust chili powder and lime juice incrementally, tasting as you mix to achieve authentic Mexican street corn profile without overwhelming spice or acidity.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Snacks
- Method: Boiling
- Cuisine: Mexican
Nutrition
- Serving Size: 7
- Calories: 143
- Sugar: 1 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0.5 g
- Protein: 9 g
- Cholesterol: 186 mg