Cooking Guide: Delicious Mexican Street Corn Deviled Eggs
Elevate your appetizer game with these Delicious Mexican Street Corn Deviled Eggs! This fusion of classic deviled eggs and the vibrant flavors of Mexican street corn (elote) creates a mouthwatering dish that is perfect for any gathering. With a creamy filling enriched by sweet corn, tangy lime, and spicy jalapeños, these deviled eggs are sure to impress your guests.
Ingredients
To make 12 servings, you will need:
– 12 large eggs, room temperature
– 1 tablespoon canola oil
– 1 can (15.25 ounces) sweet corn (or 1 cup roasted corn)
– ½ teaspoon garlic, minced
– ¾ cup (90 g) Cotija cheese, crumbled, divided
– 3 tablespoons cilantro, chopped, divided
– 2 medium jalapeño peppers, seeded and diced, divided
– ¼ cup (58 g) mayonnaise
– 1 teaspoon lime juice, freshly squeezed
– 1 teaspoon chili powder
– ½ teaspoon kosher salt
Cooking Instructions
Step 1: Prepare the Eggs
1. In a large pot, arrange the eggs in a single layer and cover them with cold water (about ½ inch above the eggs).
2. Bring the water to a boil over medium-high heat, stirring occasionally to keep the yolks centered. Once boiling, cover the pot and remove it from heat. Let the eggs sit undisturbed for 14 minutes.
3. After 14 minutes, transfer the eggs to an ice bath for about 5 minutes to cool quickly.
Step 2: Cook the Corn
4. While the eggs are cooling, heat the canola oil in a medium cast-iron skillet over medium-high heat until shimmering.
5. Add the sweet corn and cook, stirring occasionally, until toasted and golden brown (about **15 minutes**).
6. Add minced garlic and cook for an additional minute.
#### Step 3: Assemble the Filling
7. Once the eggs are cool enough to handle, gently peel them under cool running water to help remove the shells.
8. Slice each egg in half lengthwise and carefully scoop out the yolks into a mixing bowl. Set aside the egg whites.
9. To the bowl with yolks, add most of the cooked corn (reserving about ¼ cup for garnish), ½ cup of Cotija cheese, 2 tablespoons of diced jalapeño, 2 tablespoons of chopped cilantro, mayonnaise, lime juice, chili powder, and salt. Mix well until creamy.
Step 4: Fill and Garnish
10. Evenly scoop or pipe the yolk mixture into each egg white half.
11. Top each filled egg with reserved corn, remaining jalapeños, Cotija cheese, and cilantro.
12. Serve immediately or refrigerate until ready to serve.
Cooking Time
– Prep Time: 25 minutes
– Cook Time: 15 minutes
– Total Time: 40 minutes
Nutritional Information (Per Serving)
– Calories: Approximately 120 kcal
– Protein: 6g
– Carbohydrates: 5g
– Fat: 9g
– Fiber: 0g
– Sugar: 1g
Tips & Notes
– For easier peeling, use older eggs rather than fresh ones.
– Feel free to adjust spiciness by adding more or fewer jalapeños.
– You can prepare each component in advance; store egg whites and filling separately in airtight containers in the refrigerator for up to two days before assembling.
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Dive into this delightful twist on a classic appetizer; your taste buds will thank you!
