Street Corn Deviled Eggs
Street Corn Deviled Eggs offer a delightful twist on the classic appetizer, combining creamy deviled eggs with the vibrant flavors of Mexican street corn. These savory bites are perfect for any gathering, providing a burst of flavor with every bite. The sweet corn, zesty lime, and fresh cilantro create a mouthwatering experience that will impress your guests. Plus, they are simple to make and can be customized with your favorite toppings for an added flair. Whether you’re hosting a party or just looking for a tasty snack, these Street Corn Deviled Eggs are sure to be a hit!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Makes approximately 12 servings (24 halves) 1x
- Category: Appetizer
- Method: Boiling, toasting
- Cuisine: Mexican
Ingredients
Scale
- 12 large eggs
- ¼ cup mayonnaise
- 1 teaspoon lime juice
- ½ teaspoon kosher salt
- 1 tablespoon canola oil
- 1 can sweet corn (15.25 ounces)
- ½ teaspoon garlic (minced)
- ¾ cup Cotija cheese (crumbled, divided)
- 3 tablespoons cilantro (chopped, divided)
- 2 medium jalapeño peppers (seeded, diced, divided)
- 1 teaspoon chili powder
Instructions
- Boil the eggs in a large pot until cooked through (approx. 14 minutes), then cool in an ice bath.
- While cooling, toast sweet corn in a cast-iron skillet with canola oil until golden brown.
- In a mixing bowl, mash egg yolks with mayonnaise, lime juice, salt, chili powder, half the Cotija cheese, half the cilantro, and half the jalapeños until smooth.
- Gently fold in the toasted corn mixture.
- Spoon or pipe the filling into egg whites and garnish with remaining Cotija cheese, cilantro, and jalapeños.
Nutrition
- Serving Size: 1 deviled egg (approximately 34g)
- Calories: 70
- Sugar: 0g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 160mg
Find it online: https://cookingwithlola.com/street-corn-deviled-eggs/