Street Corn Deviled Eggs
Experience a vibrant twist on a classic favorite with these Street Corn Deviled Eggs. This delightful appetizer captures the essence of Mexican street corn, blending creamy yolks with the sweet crunch of toasted corn and zesty toppings. Perfect for parties, picnics, or casual gatherings, these deviled eggs are not only easy to make but also burst with flavor and color. With a combination of Cotija cheese, fresh cilantro, and jalapeños, each bite delivers a satisfying crunch and a hint of spice that will impress your guests.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Makes approximately 12 servings 1x
- Category: Appetizer
- Method: Boiling, Toasting
- Cuisine: Mexican
Ingredients
Scale
- 12 large eggs
- 1 tablespoon canola oil
- 1 can (15.25 ounces) sweet corn
- ½ teaspoon minced garlic
- ¾ cup Cotija cheese (crumbled)
- 3 tablespoons chopped cilantro
- 2 medium jalapeño peppers (seeded and diced)
- ¼ cup mayonnaise
- 1 teaspoon lime juice
- 1 teaspoon chili powder
- ½ teaspoon kosher salt
Instructions
- Boil the eggs in a large pot for 14 minutes once boiling.
- Cool the eggs in an ice bath before peeling.
- Toast corn in a cast-iron skillet with canola oil until golden brown; add garlic.
- Mash yolks with mayonnaise, lime juice, spices, and half the toppings until smooth.
- Fill egg whites with the yolk mixture and garnish with remaining toppings.
Nutrition
- Serving Size: 1 egg (approximately 60g)
- Calories: 90
- Sugar: 0g
- Sodium: 130mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: <1g
- Protein: 6g
- Cholesterol: 180mg
Find it online: https://cookingwithmia.com/street-corn-deviled-eggs/