Ingredients (~18 servings)
- 9 large eggs
- 1 tsp olive oil
- 1/2 cup corn (frozen or canned, drained and rinsed)
- 5 Tbsp mayonnaise
- 2 tsp Dijon mustard
- 3 Tbsp crumbled cotija cheese (plus more for garnish)
- 1/2 tsp paprika
- 1/4 tsp chipotle powder
- 1/4 tsp chili powder (plus more for garnish)
- 1/8 tsp kosher salt
- 1/4 cup chopped cilantro (for garnish)
Hard Boil the Eggs
Fill a large pot with water and bring to a rolling boil over high heat.
Carefully add the eggs to the pot and bring the water back to a boil; cook for 12-14 minutes.
About 1 minute before the eggs are ready, fill a large bowl with ice and water.
When the eggs are done, carefully transfer them to the ice bath using a slotted spoon.
Let them sit in the ice bath until they’re cool enough to handle – about 10 minutes.
Sauté the Corn
While the eggs are cooling down, heat olive oil in a small skillet over medium-high heat.
Add the corn and sauté for ~3-4 minutes, stirring occasionally.
The corn should pick up some color and the frozen pieces should lose their icy texture.
Transfer 2 Tbsp of the sautéed corn to a small bowl and set aside for garnishing.
Prep the Egg Whites and Make the Filling
When the eggs are cool enough to handle, peel and discard the shells.
Slice each egg in half lengthwise and carefully scoop the cooked yolks into a bowl using a small spoon; place the egg whites on a serving plate.
To the bowl of cooked yolks, add the mayonnaise, Dijon, cotija cheese, paprika, chipotle powder, chili powder, and salt.
Smash and stir everything together using a fork until creamy.
For an extra smooth filling, you can use an electric hand mixer instead of the fork.
Add the remaining sautéed corn and stir it in until fully combined.
Fill and Garnish the Eggs
Transfer the filling to a piping bag fitted with a large wide open piping tip, and pipe the filling into the hole of each egg white.
You can also carefully spoon the mixture into each hole if you don’t have a piping bag.
Garnish the eggs with the reserved sautéed corn, some cotija cheese, a dash of chili powder, and cilantro.
Mexican Street Corn Deviled Eggs
Ingredients
Ingredients (~18 servings)
- 9 large eggs
- 1 tsp olive oil
- 1/2 cup corn frozen or canned, drained and rinsed
- 5 Tbsp mayonnaise
- 2 tsp Dijon mustard
- 3 Tbsp crumbled cotija cheese plus more for garnish
- 1/2 tsp paprika
- 1/4 tsp chipotle powder
- 1/4 tsp chili powder plus more for garnish
- 1/8 tsp kosher salt
- 1/4 cup chopped cilantro for garnish
Instructions
- Bring a large pot of water to a rolling boil, add eggs, and boil for 12-14 minutes.
- Transfer eggs to an ice bath and let cool for 10 minutes.
- While eggs cool, heat olive oil in a small skillet over medium-high heat and sauté corn for 3-4 minutes until lightly colored.
- Reserve 2 Tbsp sautéed corn for garnish and set aside.
- Peel cooled eggs, slice in half lengthwise, and scoop yolks into a bowl.
- Add mayonnaise, Dijon mustard, cotija cheese, paprika, chipotle powder, chili powder, and salt to yolks and mash with a fork until creamy.
- Stir in remaining sautéed corn until combined.
- Pipe or spoon filling into egg white halves.
- Garnish with reserved corn, cotija cheese, chili powder, and cilantro.
