Mexican Street Corn Deviled Eggs (Printable version)
Zesty elote-inspired deviled eggs with charred corn, cotija, and cilantro.
# What you need:
→ Eggs
01 - 6 large eggs
→ Corn Mixture
02 - 1/2 cup corn kernels (fresh, canned, or thawed from frozen)
03 - 1 teaspoon olive oil
→ Filling
04 - Yolks from 6 hard-boiled eggs
05 - 3 tablespoons mayonnaise
06 - 2 tablespoons sour cream
07 - 1 tablespoon fresh lime juice
08 - 1/2 teaspoon smoked paprika
09 - 1/4 teaspoon chili powder
10 - 1/4 teaspoon garlic powder
11 - 1/4 teaspoon salt
12 - 2 tablespoons crumbled cotija cheese
13 - 1 tablespoon finely chopped fresh cilantro
→ Garnish
14 - 1 tablespoon crumbled cotija cheese
15 - 1/2 teaspoon chili powder
16 - 1 tablespoon chopped fresh cilantro
17 - Lime wedges (optional)
# How To:
01 - Place eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 10 minutes. Transfer eggs to an ice bath to cool completely. Peel and halve each egg lengthwise.
02 - Gently scoop out the cooked yolks from each egg white half and transfer them to a mixing bowl. Set the egg white halves aside on a serving platter.
03 - Heat olive oil in a small skillet over high heat. Add the corn kernels and sauté, stirring occasionally, until lightly charred and caramelized, about 3 to 4 minutes. Remove from heat and let cool to room temperature.
04 - Add mayonnaise, sour cream, lime juice, smoked paprika, chili powder, garlic powder, and salt to the bowl with the egg yolks. Mash and stir vigorously until the mixture is completely smooth and well combined.
05 - Gently fold the charred corn kernels, crumbled cotija cheese, and chopped cilantro into the yolk mixture until evenly distributed throughout the filling.
06 - Using a piping bag or a small spoon, fill each egg white half generously with the seasoned yolk mixture, mounding the filling slightly above the rim.
07 - Sprinkle each filled egg with additional crumbled cotija cheese and a dusting of chili powder. Top with chopped fresh cilantro and serve accompanied by lime wedges.
# Expert Advice:
01 -
- That smoky, tangy elote flavor packed into a two bite appetizer is the kind of thing that disappears from a tray before you even announce dinner is ready.
- The charred corn adds a little crunch and sweetness that makes these genuinely different from any deviled egg you have served before.
02 -
- Overcooking the eggs causes that grayish green ring around the yolk, which tastes fine but looks unappetizing, so set a timer and trust the ice bath.
- Letting the charred corn cool completely before folding it in prevents the filling from getting warm and runny.
03 -
- Tap the eggs on the wider end where the air pocket sits and the shell tends to come off in larger, more satisfying pieces rather than a thousand tiny fragments.
- Adding a tiny splash of vinegar to the boiling water helps loosen the membrane between the egg and the shell, which saves you from mangled whites that nobody wants to eat.