Description
Street Corn Deviled Eggs offer a flavorful twist on the classic appetizer, perfectly blending the creamy texture of deviled eggs with the vibrant tastes inspired by Mexican street corn. Featuring zesty lime juice, spicy jalapeños, and crumbled Cotija cheese, this dish is a crowd-pleaser at any gathering—from casual get-togethers to festive celebrations. With their eye-catching presentation and delightful taste, these deviled eggs are sure to leave your guests craving more!
Ingredients
Scale
- 12 large eggs
- 1 tablespoon canola oil
- 1 can (15.25 ounces) sweet corn
- ½ teaspoon minced garlic
- ¾ cup crumbled Cotija cheese (divided)
- 3 tablespoons chopped cilantro (divided)
- 2 diced jalapeño peppers (divided)
- ¼ cup mayonnaise
- 1 teaspoon fresh lime juice
- 1 teaspoon chili powder
- ½ teaspoon kosher salt
Instructions
- Boil the Eggs: Place eggs in a large pot and cover with cold water. Bring to a boil, cover, and remove from heat; let sit for 14 minutes.
- Cool the Eggs: Transfer eggs to an ice bath to cool.
- Cook the Corn: In a skillet, heat oil over medium-high heat. Add corn and cook until golden brown, about 15 minutes. Stir in garlic for an additional minute.
- Prepare Filling: Peel cooled eggs, halve them, and remove yolks into a bowl. Mash yolks with mayonnaise, lime juice, chili powder, salt, half the Cotija cheese, half the cilantro, and diced jalapeños until smooth.
- Assemble Deviled Eggs: Spoon or pipe yolk mixture back into egg whites. Top with remaining corn mixture and garnish with leftover Cotija cheese and cilantro.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Boiling, Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 2 deviled egg halves (approx. 60g)
- Calories: 130
- Sugar: 2g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 210mg