Mexican Street Corn Deviled Eggs (Print View)
Zesty deviled eggs inspired by elote with charred corn, cotija cheese, lime, and spices.
# What You Need:
→ Eggs
01 - 6 large eggs
→ Corn Mixture
02 - 1/2 cup corn kernels (fresh, canned, or thawed from frozen)
03 - 1 tsp olive oil
→ Filling
04 - Yolks from 6 hard-boiled eggs
05 - 3 tbsp mayonnaise
06 - 2 tbsp sour cream
07 - 1 tbsp lime juice
08 - 1/2 tsp smoked paprika
09 - 1/4 tsp chili powder
10 - 1/4 tsp garlic powder
11 - 1/4 tsp salt
12 - 2 tbsp crumbled cotija cheese
13 - 1 tbsp finely chopped cilantro
→ Garnish
14 - 1 tbsp cotija cheese, crumbled
15 - 1/2 tsp chili powder
16 - 1 tbsp cilantro, chopped
17 - Lime wedges (optional)
# How-To Steps:
01 - Place eggs in a saucepan and cover with cold water. Bring to a boil over high heat, then reduce heat, cover, and simmer for 10 minutes. Transfer immediately to an ice water bath to cool. Peel and halve each egg lengthwise.
02 - Carefully remove the yolks from each egg white half and place them in a mixing bowl. Set the egg white halves aside on a serving platter.
03 - Heat olive oil in a small skillet over high heat. Add corn kernels and sauté, stirring occasionally, until lightly charred and smoky, about 3 to 4 minutes. Remove from heat and let cool to room temperature.
04 - To the bowl of egg yolks, add mayonnaise, sour cream, lime juice, smoked paprika, chili powder, garlic powder, and salt. Mash and stir until the mixture is completely smooth and well combined.
05 - Gently stir the charred corn kernels, crumbled cotija cheese, and chopped cilantro into the yolk mixture until evenly distributed.
06 - Using a piping bag or a spoon, generously fill each egg white half with the corn-chorizo yolk mixture, mounding the filling slightly above the rim.
07 - Top each filled egg with additional crumbled cotija cheese, a light dusting of chili powder, and fresh chopped cilantro. Arrange lime wedges alongside for squeezing and serve immediately.
# Expert Hints:
01 -
- It takes everything addictive about elote and stuffs it into a bite sized party food that disappears in minutes.
- The charred corn adds an unexpected pop of texture that catches people off guard in the best way.
02 -
- Peeling eggs under running cold water is not a myth and it genuinely saves you from torn, ragged whites that look messy on a platter.
- Letting the corn cool completely before folding it in prevents the filling from becoming warm and runny.
03 -
- Start with eggs that have been sitting in your fridge for at least a week because fresher eggs bond to their shells and will fight you every step of the peeling process.
- Resist the urge to stir the corn constantly in the skillet because the char only happens when you let it sit still and trust the heat.