Mexican Street Corn Deviled Eggs (Print Version)
Vibrant fusion of creamy eggs and bold elote flavors, topped with zesty cotija and fresh cilantro.
# What You Need:
→ Eggs
01 - 6 large eggs
→ Filling
02 - 2 tablespoons mayonnaise
03 - 2 tablespoons sour cream
04 - 1 teaspoon fresh lime juice
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon chili powder
07 - 1/4 teaspoon garlic powder
08 - 1/4 teaspoon salt
09 - 1/4 cup cotija cheese, finely crumbled
10 - 1/2 cup corn kernels (fresh, frozen, or canned and drained)
11 - 1 tablespoon finely minced red onion
12 - 1 tablespoon chopped fresh cilantro
13 - Freshly ground black pepper, to taste
→ Garnishes
14 - Additional cotija cheese, for sprinkling
15 - Chopped fresh cilantro, for garnish
16 - Chili powder or Tajín, to taste
17 - Lime wedges, for serving
# Preparation Steps:
01 - Place the eggs in a saucepan and cover with cold water. Bring to a gentle boil over medium-high heat, then reduce the heat and simmer for 10 minutes.
02 - Transfer the eggs immediately to an ice bath. Let cool for 5 minutes, then carefully peel off the shells.
03 - Halve each egg lengthwise and gently remove the yolks. Place the yolks in a mixing bowl and set the whites aside on a serving plate.
04 - Mash the yolks with mayonnaise, sour cream, lime juice, smoked paprika, chili powder, garlic powder, and salt until completely smooth and creamy.
05 - Stir in the crumbled cotija cheese, corn kernels, minced red onion, and chopped cilantro. Mix until evenly combined. Season with freshly ground black pepper to taste.
06 - Spoon or pipe the filling generously back into each egg white half, mounding slightly above the rim.
07 - Top each filled egg with extra crumbled cotija cheese, a sprinkle of cilantro, a dusting of chili powder or Tajín, and a small lime wedge on the side. Serve chilled or at room temperature.
# Expert Advice:
01 -
- The creamy filling tastes like elote in the best possible way, tangy and smoky with little bursts of sweet corn in every bite.
- They disappear faster than any other appetizer Ive ever set out at a party, and people always assume they took far more effort than they actually did.
02 -
- The filling needs to be made fresh the day you serve them, as assembled deviled eggs get soggy and sad in the refrigerator overnight.
- Charring the corn in a dry hot skillet for two minutes before adding it to the filling adds a smoky sweetness that transforms the whole dish from good to unforgettable.
03 -
- Smash the yolks through a fine mesh strainer before mixing in the wet ingredients and you will get the smoothest, most elegant filling imaginable.
- Tajin on top instead of plain chili powder adds a tangy citrus kick that makes people close their eyes when they take their first bite.