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Street Corn Deviled Eggs

Street Corn Deviled Eggs
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Indulge in the vibrant flavors of Street Corn Deviled Eggs, a delightful twist on the classic appetizer. These creamy egg halves are inspired by the beloved Mexican street corn dish, featuring sweet corn, zesty lime, and savory Cotija cheese. Each bite is a burst of flavor, enhanced by fresh cilantro and a hint of jalapeño spice. Ideal for parties, picnics, or casual gatherings, these deviled eggs are not only visually appealing but also incredibly easy to prepare. Elevate your next gathering with this unique and flavorful dish that’s sure to leave your guests asking for seconds!

Ingredients

Scale
  • 12 large eggs
  • 1 tablespoon canola oil
  • 1 can (15.25 ounces) sweet corn
  • ½ teaspoon garlic (minced)
  • ¾ cup Cotija cheese (crumbled)
  • 3 tablespoons cilantro (chopped)
  • 2 medium jalapeño peppers (seeded and diced)
  • ¼ cup mayonnaise
  • 1 teaspoon lime juice
  • 1 teaspoon chili powder
  • ½ teaspoon kosher salt

Instructions

  1. Boil the eggs in a large pot covered with cold water. Once boiling, cover and let sit for 14 minutes. Transfer to an ice bath to cool.
  2. In a skillet, heat canola oil over medium-high heat. Add sweet corn and cook until toasted, about 15 minutes. Stir in minced garlic for an additional minute.
  3. In a mixing bowl, combine the corn mixture with crumbled Cotija cheese, chopped cilantro, diced jalapeños (reserve some for garnish), mayonnaise, lime juice, chili powder, and kosher salt until creamy.
  4. Peel cooled eggs and cut them in half lengthwise. Remove yolks and mix into the filling until smooth. Spoon or pipe back into egg white halves.
  5. Garnish with remaining Cotija cheese and cilantro.

Nutrition

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