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Mexican Street Corn Deviled Eggs Recipe

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3.9 from 12 reviews

Mexican Street Corn Deviled Eggs are a flavorful twist on the classic deviled eggs, combining creamy yolk filling with smoky chipotle, cotija cheese, and sautéed corn for a vibrant, party-ready appetizer inspired by the popular Mexican street corn.

Ingredients

Eggs

  • 12 large Pete and Gerry’s Organic Eggs

Filling

  • 1 teaspoon olive oil (or butter)
  • 2/3 cup corn (frozen or canned, drained and rinsed)
  • 7 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 1/4 cup crumbled cotija cheese, plus more for garnish
  • 1/2 teaspoon paprika
  • 1/4 teaspoon chipotle powder
  • 1/4 teaspoon chili powder, plus more for garnish
  • 1/8 teaspoon kosher salt
  • 1/4 cup chopped cilantro for garnish

Instructions

  1. Boil the eggs: Fill a large pot with water and bring it to a rolling boil over high heat. Carefully add the eggs to the pot and bring the water back to a boil. Cook the eggs for 12-14 minutes to ensure they are hard-boiled.
  2. Prepare an ice bath: About one minute before the eggs finish boiling, fill a large bowl with ice and water to create an ice bath to stop the cooking process and cool the eggs quickly.
  3. Cool the eggs: When the eggs are done boiling, use a slotted spoon to transfer them to the ice bath. Let them sit for about 10 minutes until cool enough to handle.
  4. Saute the corn: While the eggs cool, heat olive oil in a small skillet over medium-high heat. Add the frozen or drained corn and sauté for 3-4 minutes, stirring occasionally until corn is warmed through and slightly caramelized.
  5. Reserve some corn: Remove 3 tablespoons of the sautéed corn and set it aside for garnishing the deviled eggs later.
  6. Peel the eggs: Once cool, carefully peel the eggs and discard the shells.
  7. Prepare the eggs for filling: Slice each egg in half lengthwise. Scoop out the cooked yolks into a bowl and place the egg whites on a serving plate.
  8. Make the filling: To the bowl with the yolks, add mayonnaise, Dijon mustard, cotija cheese, paprika, chipotle powder, chili powder, and kosher salt.
  9. Mix the filling: Mash and stir all ingredients together with a fork until creamy. For an extra smooth texture, use an electric hand mixer.
  10. Add corn to filling: Stir the sautéed corn into the yolk mixture until well combined.
  11. Fill the eggs: Transfer the yolk mixture into a piping bag fitted with a large wide-open piping tip and pipe the filling into each egg white half. Alternatively, spoon the filling carefully if preferred.
  12. Garnish and serve: Garnish the filled eggs with reserved sautéed corn, additional crumbled cotija cheese, a dash of chili powder, and chopped cilantro for a fresh and colorful finish.

Notes

  • Use an ice bath to cool eggs quickly and prevent overcooking and discoloration.
  • If using canned corn, make sure to drain and rinse well before sautéing.
  • The chipotle powder can be adjusted to taste depending on your preferred level of smokiness and heat.
  • For best flavor, use fresh cilantro for garnish.
  • You can substitute mayonnaise with Greek yogurt for a lighter option.
  • Leftover deviled eggs can be stored in an airtight container in the refrigerator for up to 2 days.

Find it online: https://yumntasty.com/mexican-street-corn-deviled-eggs-recipe/