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Street Corn Deviled Eggs

Street Corn Deviled Eggs
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Elevate your appetizer game with these vibrant Street Corn Deviled Eggs, a delightful fusion of traditional deviled eggs and the bold flavors of Mexican street corn. Each bite bursts with the sweetness of corn, a hint of spice from jalapeños, and a zesty lime finish that will leave your guests asking for more. Perfect for parties, gatherings, or casual get-togethers, this recipe is not only easy to prepare but also customizable to suit your taste preferences. Impress friends and family with this unique twist on a classic dish that brings the essence of street food right to your table.

Ingredients

Scale
  • 12 large eggs
  • 1 tablespoon canola oil
  • 1 can sweet corn (15.25 ounces)
  • ½ teaspoon minced garlic
  • ¾ cup Cotija cheese (crumbled, divided)
  • 3 tablespoons chopped cilantro (divided)
  • 2 medium jalapeño peppers (seeded and diced, divided)
  • ¼ cup mayonnaise
  • 1 teaspoon freshly squeezed lime juice
  • 1 teaspoon chili powder
  • ½ teaspoon kosher salt

Instructions

  1. Boil the eggs in a large pot covered with water over medium-high heat. Once boiling, cover and remove from heat; let sit for 14 minutes.
  2. Transfer cooked eggs to an ice bath immediately to cool.
  3. In a cast-iron skillet, heat oil over medium-high heat and toast sweet corn until golden brown (about 15 minutes). Add garlic and cook for another minute.
  4. Peel cooled eggs and slice in half, removing yolks into a mixing bowl. Mash yolks with mayonnaise, lime juice, chili powder, salt, half the Cotija cheese, cilantro, and half the jalapeños until smooth.
  5. Spoon or pipe yolk mixture back into egg whites. Garnish with remaining Cotija cheese, cilantro, and jalapeños.

Nutrition

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