These Mexican Street Corn Deviled Eggs take a classic snack and add a flavorful twist! With sweet corn, creamy mayonnaise, and a sprinkle of chili powder, they’re sure to wow your taste buds.
Who knew deviled eggs could be so fun? I like to add a little extra corn on top for crunch. Trust me, it’s like a fiesta on a plate and perfect for any gathering! 🎉
Key Ingredients & Substitutions
Eggs: Large eggs are perfect for deviled eggs. If you’re looking for a healthier option, you can use egg whites only, but you’ll lose some creaminess. I personally like using organic eggs for better flavor!
Corn Kernels: Fresh corn is awesome, but frozen corn works well too. If it’s not corn season, consider using canned corn—just drain it well. Try adding a bit of roasted corn for a deeper flavor.
Cotija Cheese: This adds a tangy and crumbly element. If you can’t find cotija, crumbled feta makes a great substitute! I often switch between the two depending on what I have on hand.
Sour Cream/Mexican Crema: For a creamy texture, use either sour cream or Mexican crema. If you want a lighter version, Greek yogurt is a great alternative!
How Do I Get Perfectly Cooked Hard-Boiled Eggs?
Cooking hard-boiled eggs can be tricky, but here’s a foolproof method. The goal is to have cooked whites and smooth yolks without a greenish tint. Follow these steps:
- Place eggs in a pot and cover with cold water (about 1 inch above the eggs).
- Bring to a gentle boil over medium-high heat.
- Once boiling, turn off the heat, cover, and let sit for 10-12 minutes.
- Immediately transfer eggs to an ice bath for about 5 minutes to stop cooking.
- This will also help make peeling easier!
With this method, your eggs will be perfectly cooked and ready for delicious deviled egg filling!
Mexican Street Corn Deviled Eggs
Ingredients You’ll Need:
- 6 large eggs
- 1/2 cup corn kernels (fresh or thawed frozen)
- 2 tbsp mayonnaise
- 1 tbsp sour cream or Mexican crema
- 1 tbsp finely chopped red onion
- 1/4 cup crumbled cotija cheese (or feta as substitute)
- 1 tsp fresh lime juice
- 1/2 tsp chili powder (plus extra for garnish)
- 2 tbsp chopped fresh cilantro (plus extra for garnish)
- Salt and freshly ground black pepper to taste
How Much Time Will You Need?
This recipe will take about 20 minutes for preparation and an additional 5 minutes for cooling the eggs. If you chill the deviled eggs for a further 30 minutes, you’ll enhance the flavors, making your total time around 55 minutes. Perfect for a little bit of advanced prep!
Step-by-Step Instructions:
1. Cooking the Eggs:
Start by placing your eggs in a single layer in a saucepan. Cover the eggs with cold water, about an inch above them, and bring the water to a boil over medium-high heat. Once the water is boiling, cover the pan with a lid, turn off the heat, and let the eggs sit for 10-12 minutes.
2. Cooling the Eggs:
Once the time is up, carefully drain the hot water from the saucepan and transfer the eggs to an ice bath to cool completely—this should take around 5 minutes. After cooling, peel the eggs and slice them in half lengthwise.
3. Making the Filling:
Gently remove the yolks from the egg whites and place them into a mixing bowl. Set the egg whites aside on a serving platter. To the yolks, add the mayonnaise, sour cream or crema, lime juice, chili powder, salt, and pepper. Use a fork to mash everything together until it’s smooth and creamy.
4. Adding Flavorful Ingredients:
Next, stir in the corn kernels, finely chopped red onion, crumbled cotija cheese, and chopped cilantro. Make sure everything is well mixed and combined, bringing all those vibrant flavors together.
5. Assembling the Deviled Eggs:
Now, it’s time to fill those egg white halves! You can either spoon the corn-egg yolk mixture back in or use a piping bag if you want a fancy look! Fill each egg white generously with your delicious filling.
6. Final Touches:
To finish, sprinkle a light dusting of chili powder on top of the deviled eggs, along with some extra cotija cheese, chopped cilantro, and diced red onion for a pretty garnish. Yum!
7. Serve and Enjoy:
These Mexican Street Corn Deviled Eggs are best served immediately, but you can also chill them for up to 30 minutes to let the flavors meld even more. They make a fantastic appetizer that will impress your family and friends!
Can I Use Different Types of Corn?
Absolutely! Fresh corn is great, but you can also use frozen corn that has been thawed, or even canned corn. Just be sure to drain and rinse canned corn to remove excess sodium!
How Do I Store Leftovers?
To store any leftovers, simply place them in an airtight container in the fridge. They’ll be good for up to 3 days. Just keep in mind that the egg whites might become a bit soggy from the filling over time.
Can I Make These Deviled Eggs Ahead of Time?
Yes, you can prepare the filling a day in advance and store it in the fridge! Just fill the egg whites right before serving to keep them fresh. Chilling them for about 30 minutes can enhance the flavor!
What Can I Substitute for Cotija Cheese?
If you can’t find cotija cheese, crumbled feta is a fantastic substitute! You could also try goat cheese for a different flavor. Just remember that the texture and taste will vary slightly. Enjoy experimenting!
