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Street Corn Deviled Eggs

Street Corn Deviled Eggs
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Street Corn Deviled Eggs are a vibrant and delicious twist on the classic appetizer, perfectly suited for parties, picnics, or casual gatherings. These creamy deviled eggs feature the lively flavors of Mexican street corn, enhanced with Cotija cheese, fresh cilantro, and jalapeños. Not only are they visually appealing with their colorful toppings, but they also pack a flavorful punch that will leave your guests wanting more. With easy preparation and versatile serving options, these delightful bites are sure to become a staple at any event.

Ingredients

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  • 12 large eggs
  • ¼ cup mayonnaise
  • 1 teaspoon lime juice
  • 1 tablespoon canola oil
  • 1 can sweet corn
  • ½ teaspoon garlic (minced)
  • ¾ cup Cotija cheese (crumbled)
  • 3 tablespoons chopped cilantro
  • 2 jalapeños (seeded and diced)
  • 1 teaspoon chili powder
  • ½ teaspoon kosher salt

Instructions

  1. In a large pot, place eggs in one layer and cover with cold water. Bring to a boil over medium-high heat. Once boiling, cover and remove from heat; let sit for 14 minutes.
  2. Transfer eggs to an ice bath for cooling.
  3. In a cast-iron skillet over medium-high heat, add canola oil and toast the sweet corn until golden brown (about 15 minutes). Stir in minced garlic and cook for another minute.
  4. Peel cooled eggs, slice in half lengthwise, and remove yolks.
  5. In a mixing bowl, combine yolks with mayonnaise, lime juice, salt, toasted corn mixture (reserving some for topping), Cotija cheese (reserve some), cilantro (reserve some), jalapeños, and chili powder. Mix until smooth.
  6. Spoon or pipe the mixture back into egg whites. Top with reserved corn, Cotija cheese, cilantro, and additional jalapeño if desired.

Nutrition

Find it online: https://mealsavor.com/street-corn-deviled-eggs/

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