Street Corn Deviled Eggs Recipe
Street Corn Deviled Eggs combine the creamy, tangy richness of deviled eggs with the smoky, zesty flavors of Mexican street corn. This unique appetizer features perfectly boiled eggs filled with a savory mixture of toasted corn, Cotija cheese, jalapeño, cilantro, and a hint of lime, making it a perfect crowd-pleaser for parties or gatherings.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 24 servings
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Vegetarian
Ingredients
Eggs
- 12 large eggs, room temperature
Corn Mixture
- 1 tablespoon canola oil
- 1 can (15.25 ounces) sweet 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
Other Ingredients
- ¼ cup (58 g) mayonnaise
- 1 teaspoon lime juice, freshly squeezed
- 1 teaspoon chili powder
- ½ teaspoon kosher salt
Instructions
- Boil Eggs: Place the eggs in a large pot in a single layer and cover completely with cold water. Set the pot over medium-high heat and bring the water to a boil. Once boiling, cover the pot and remove it from heat. Let the eggs rest undisturbed for 14 minutes to cook thoroughly.
- Cool Eggs: After 14 minutes, transfer the eggs to an ice bath to stop the cooking process and make peeling easier. Allow them to cool completely while you prepare the corn mixture.
- Cook Corn: Heat canola oil in a medium cast-iron skillet over medium-high heat until shimmering. Add the sweet corn and cook, stirring occasionally, until the kernels are toasted and golden brown, about 15 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- Peel Eggs: Once cooled, gently peel the eggs under cool running water to remove the shells without damaging the whites. Set aside the peeled eggs.
- Prepare Filling: Cut each egg in half lengthwise and carefully remove the yolks, placing them in a medium bowl. To the yolks, add most of the toasted corn (reserve about ¼ cup for garnish), ½ cup of crumbled Cotija cheese, 2 tablespoons of diced jalapeño, 2 tablespoons of chopped cilantro, mayonnaise, lime juice, chili powder, and kosher salt. Stir thoroughly to combine into a creamy, flavorful filling.
- Assemble Eggs: Spoon or pipe the yolk mixture evenly into each egg white half, filling the cavities generously.
- Garnish and Serve: Top each filled egg half with the reserved toasted corn, jalapeño, Cotija cheese, and cilantro for added texture and flavor. Serve immediately and enjoy.
Notes
- Using room temperature eggs helps prevent cracking during boiling.
- Letting eggs rest in hot water rather than boiling for the full time results in tender, easily peelable eggs.
- Toasting the corn develops a deeper, smoky flavor reminiscent of classic street corn.
- Adjust the amount of jalapeño to control the spice level according to your preference.
- Serve these deviled eggs chilled or at room temperature for best flavor.
Find it online: https://recipeplenty.com/street-corn-deviled-eggs-recipe/
