These Mexican Street Corn Deviled Eggs are a fun twist on a classic dish! They combine creamy egg yolk with sweet corn, spices, and a touch of lime for a zesty flavor.
It’s like having a fiesta in each bite! Whenever I make these, they disappear faster than I can say “guacamole.” They’re perfect for parties or just a tasty snack!
Key Ingredients & Substitutions
Eggs: Large eggs are key to ensuring a solid structure for the deviled eggs. If you’re looking to make this recipe lighter, you can replace half of the yolks with more mayo or avocado.
Corn Kernels: Fresh corn gives the best sweetness and crunch, but canned or frozen works in a pinch. If using frozen corn, be sure to thaw and drain it well to avoid excess moisture.
Mayonnaise: Regular mayo adds creaminess, but you could use Greek yogurt for a healthier alternative. It’s tangy and still gives a great texture.
Cotija Cheese: This cheese adds a salty kick. If you can’t find it, feta or even Parmesan can work as substitutes, giving a slightly different flavor.
Lime Juice: Fresh lime juice brightens up the dish. If you don’t have lime, lemon juice can also do the trick!
How Do You Cook Eggs Perfectly for Deviled Eggs?
Cooking eggs properly is crucial for that perfect deviled egg. Start by placing them in cold water, then bring to a boil. Once boiling, turn off the heat and cover the pot—this allows them to cook gently.
- Let sit for 12 minutes. This avoids rubbery yolks!
- Immediately transfer them to an ice bath after draining hot water. This makes peeling easier and prevents overcooking.
- Peel the eggs gently under running water if needed. It helps in removing the shells cleanly.
Enjoy making your delicious Mexican Street Corn Deviled Eggs!
Mexican Street Corn Deviled Eggs
Ingredients You’ll Need:
- 6 large eggs
- 1 cup fresh or frozen corn kernels (thawed if frozen)
- 2 tablespoons mayonnaise
- 1/4 cup finely chopped red onion
- 1/4 cup crumbled cotija cheese (optional)
- 1 tablespoon fresh lime juice
- 1 teaspoon chili powder, plus more for garnish
- 1/2 teaspoon smoked paprika
- 2 tablespoons chopped fresh cilantro
- Salt and pepper, to taste
How Much Time Will You Need?
This recipe takes about 30 minutes in total. You’ll need about 15 minutes for prep work and 15 minutes for cooking and chilling. Perfect for a quick appetizer or snack!
Step-by-Step Instructions:
1. Boil the Eggs:
Start by placing the eggs in a single layer in a saucepan. Cover them with cold water, making sure the water is about an inch above the eggs. Bring the water to a boil over medium-high heat. Once it starts boiling, turn off the heat and cover the pan. Let the eggs sit for 12 minutes while they cook gently.
2. Cool and Peel the Eggs:
After 12 minutes, drain the hot water and transfer the eggs to an ice bath (a bowl of cold water with ice) for at least 5 minutes. This helps them cool down and makes them easier to peel. Once cool, gently peel the shells off the eggs.
3. Prepare the Egg Whites:
Slice each egg in half lengthwise, and carefully remove the yolks. Place the yolks in a mixing bowl and set the whites aside on a serving platter.
4. Cook the Corn:
Heat a small skillet over medium heat. Add the corn kernels and sauté, stirring occasionally, until they begin to brown and get a little charred, about 5-7 minutes. Once they’re done, remove from heat and let them cool.
5. Mix the Filling:
In the mixing bowl with the egg yolks, add the cooked corn, mayonnaise, chopped red onion, cotija cheese (if you’re using it), lime juice, chili powder, smoked paprika, cilantro, and a pinch of salt and pepper. Mash and mix everything together until well combined but still slightly chunky for texture.
6. Fill the Egg Whites:
Spoon the delicious mixture generously into the hollowed-out egg whites, making sure to mound it up a bit for a great presentation.
7. Garnish and Chill:
Sprinkle extra chili powder, smoked paprika, chopped cilantro, and some more red onion on top for garnish. Then, chill the deviled eggs in the refrigerator for at least 20 minutes before serving. This helps the flavors blend beautifully.
Enjoy your fiesta-flavored Mexican Street Corn Deviled Eggs!
Can I Use Different Types of Corn?
Absolutely! While fresh corn offers the best flavor and texture, you can also use canned or frozen corn. Just be sure to drain canned corn properly or thaw and dry frozen corn before using it to avoid excess moisture.
How Long Do These Deviled Eggs Last in the Fridge?
These Mexican Street Corn Deviled Eggs can be stored in an airtight container in the refrigerator for up to 3 days. Just make sure to eat them within that time frame for the best flavor and texture!
Can I Make This Recipe Vegetarian?
Yes! This recipe is vegetarian-friendly as it doesn’t contain any meat. The cotija cheese adds flavor, but feel free to omit it for a dairy-free version or use a similar cheese alternative.
What’s the Best Way to Serve These Deviled Eggs?
Serving them chilled on a platter is ideal for showcasing their vibrant colors. For added flair, consider garnishing the platter with lime wedges and extra cilantro for guests to enjoy!
