Mexican Street Corn Deviled Eggs
These take the classic elote flavors - smoky chipotle, tangy cotija, and sweet corn - and pack them into a deviled egg. The sautéed corn adds texture that regular deviled eggs don't have.
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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.
Tried this recipe?Leave a comment below & let me know!