Mexican Street Corn Deviled Eggs (Print View)
Vibrant fusion of creamy eggs and bold elote flavors with zesty garnishes
# What You Need:
→ Eggs
01 - 6 large eggs
→ Filling
02 - 2 tablespoons mayonnaise
03 - 2 tablespoons sour cream
04 - 1 teaspoon fresh lime juice
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon chili powder
07 - 1/4 teaspoon garlic powder
08 - 1/4 teaspoon kosher salt
09 - 1/4 cup cotija cheese, finely crumbled
10 - 1/2 cup corn kernels (fresh, frozen, or canned and drained)
11 - 1 tablespoon finely minced red onion
12 - 1 tablespoon chopped fresh cilantro
13 - Freshly ground black pepper, to taste
→ Garnishes
14 - Additional cotija cheese, for topping
15 - Chopped fresh cilantro, for topping
16 - Chili powder or Tajín, to taste
17 - Lime wedges
# How-To Steps:
01 - Place the eggs in a saucepan and cover with cold water by 1 inch. Bring to a gentle boil over medium-high heat, then reduce the heat to low, cover, and simmer for 10 minutes.
02 - Transfer the eggs immediately to a bowl of ice water. Let cool for 5 minutes, then gently crack and peel each egg under cool running water.
03 - Slice each egg in half lengthwise. Carefully remove the yolks and transfer them to a mixing bowl. Arrange the egg white halves on a serving platter.
04 - Mash the egg yolks with a fork. Add mayonnaise, sour cream, lime juice, smoked paprika, chili powder, garlic powder, and salt. Stir until completely smooth and creamy.
05 - Gently fold in the crumbled cotija cheese, corn kernels, minced red onion, and chopped cilantro. Season with freshly ground black pepper to taste. Mix until evenly combined.
06 - Spoon the filling into each egg white half, or use a piping bag fitted with a star tip for a more polished presentation. Divide the filling evenly among all 12 halves.
07 - Top each filled egg with additional crumbled cotija cheese, a sprinkle of fresh cilantro, and a dusting of chili powder or Tajín. Serve with lime wedges alongside. Serve chilled or at room temperature.
# Expert Hints:
01 -
- The combination of creamy deviled egg filling with charred corn and cotija cheese is the kind of flavor mashup that makes people hover over the platter and ignore everything else on the table.
- They come together in about half an hour with zero fancy techniques, which means you can whip them up right before guests arrive without breaking a sweat.
02 -
- The easiest eggs to peel are the ones that have been sitting in your fridge for about a week, because fresher eggs have a tighter membrane that clings stubbornly to the white.
- Charring the corn in a dry cast iron skillet over high heat for three to four minutes before adding it to the filling transforms the entire dish from good to unforgettable.
03 -
- A piping bag fitted with a star tip makes these look professional with almost no effort, and if you do not have one you can snip the corner off a ziplock bag for a similar effect.
- Dusting the platter with a little extra Tajin before arranging the eggs adds color and flavor to the presentation that guests will notice before they even pick one up.