Mexican Street Corn Deviled Eggs

Name: Mexican Street Corn Deviled Eggs
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 6
Cuisine: American, Mexican
Ingredients: Large eggs 6; Olive oil 1 tsp; Corn ½ cup; Mayonnaise 3 tbsp; Dijon mustard 1 tsp; Cotija cheese ¼ cup; Ground paprika ½ tsp; Chipotle powder ¼ tsp; Chili powder ¼ tsp; Kosher Salt ⅛ tsp; Cilantro ¼ cup

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22m
Serves 6
Easy
(1)

Ingredients

	6 Large eggs
	1 tsp Olive oil or butter
	½ cup Corn frozen or canned (drained and rinsed)
	3 tbsp Mayonnaise
	1 tsp Dijon mustard
	¼ cup Cotija cheese crumbled, plus more for garnish
	½ tsp Ground paprika
	¼ tsp Chipotle powder
	¼ tsp Chili powder
	⅛ tsp Kosher Salt
	¼ cup Cilantro chopped, for garnish

Nutritional information

113

Calories

Fat

Carbohydrates

Protein

190mg

Cholesterol

207mg

Sodium

Cuisine:

Ingredients

6 Large eggs
1 tsp Olive oil
or butter
½ cup Corn
frozen or canned (drained and rinsed)
3 tbsp Mayonnaise
1 tsp Dijon mustard
¼ cup Cotija cheese
crumbled, plus more for garnish
½ tsp Ground paprika
¼ tsp Chipotle powder
¼ tsp Chili powder
⅛ tsp Kosher Salt
¼ cup Cilantro
chopped, for garnish

Mexican Street Corn Deviled Eggs

I love to make these Mexican Street Corn Deviled Eggs for picnics, potlucks, or summer barbecues. These eggs are a flavor sensation – full of classic Mexican ingredients like paprika, chipotle, and cilantro.

To make these Mexican-style deviled eggs, start with hard boiling eggs. Place the eggs in iced water to cool. Sauté corn as the eggs cool. When the eggs are cool enough to handle, peel and halve them. Transfer the cooked yolks to a bowl using a small spoon. Place cooked egg whites on a serving plate. Add mayo, mustard, cotija cheese, paprika, chipotle powder, chili powder, and salt and combine until creamy. Stir through the sautéed corn. Pipe or spoon the filling into the hole of each egg white. Garnish the eggs with the reserved sautéed corn, some cotija cheese, a dash of chili powder, and cilantro.

To make these Mexican Street Corn Deviled Eggs, you will need the following ingredients:

Steps to make Mexican Street Corn Deviled Eggs

1	Boil eggs	12
Bring a large pot of water to a boil. Once boiling, add 6 eggs and boil for 12-14 minutes. Once cooked, transfer them to a bowl of iced water to cool.
2	Saute corn	4
As the eggs cool, heat 1 teaspoon of olive oil in a small skillet over medium-high heat. Add ½ cup of frozen corn. Saute for 3-4 minutes while stirring occasionally. Once cooked, transfer 1 tablespoons of the corn to a separate bowl for the garnish.
3	Half eggs and remove yolk	3
Once cool enough to hold, peel the eggs and slice them in half lengthwise. Remove the yolks and transfer them to a small bowl. Place the whites on a serving plate.
4	Prepare filling	2
Add 3 tablespoons of mayo, 1 teaspoon of mustard, ¼ cup of crumbled cotija cheese, ½ a teaspoon of paprika, ¼ teaspoon each of chipotle powder and chili powder, and ⅛ teaspoon of kosher salt. Stir everything together using a fork or whizz with an electric hand mixer.
5	Fill eggs	2
Pipe or spoon the filling into the egg white halves.
6	Serve
Serve the deviled eggs garnished with the reserved sauteed corn, a sprinkle of cotija cheese and a dash of chili powder and cilantro.

These Mexican Street Corn Deviled Eggs are a flavor sensation! Try them for your next picnic, potluck, or barbecue. Don’t forget to tag #cookmerecipes if you try these.

Jeff O'connor

Jeff is a 38-year-old bachelor who prefers not to waste his time on salads and light meals. He’s a true carnivore who knows how to enjoy food to the max! Jeff will tell you how to cook rich and filling meals from scratch, bringing some real meaty decadence to your kitchen. His recipes are sure to satisfy every meat lover!