Description
Street Corn Deviled Eggs offer a fresh and exciting twist on the traditional appetizer. This delightful recipe combines creamy egg yolks with sweet corn, zesty jalapeños, and crumbly Cotija cheese, creating a burst of flavor in every bite. Perfect for parties or casual gatherings, these deviled eggs are not only visually appealing but also incredibly easy to prepare. With customizable spice levels and toppings, they cater to various palates while guaranteeing to impress your guests.
Ingredients
Scale
- 12 large eggs
- 1 tablespoon canola oil
- 1 can (15.25 ounces) sweet corn
- ½ teaspoon garlic, minced
- ¾ cup Cotija cheese, crumbled, divided
- 3 tablespoons cilantro, chopped, divided
- 2 medium jalapeño peppers, seeded and diced, divided
- ¼ cup mayonnaise
- 1 teaspoon lime juice, freshly squeezed
- 1 teaspoon chili powder
- ½ teaspoon kosher salt
Instructions
- Boil the eggs by placing them in a large pot covered with cold water. Bring to a boil over medium-high heat. Once boiling, cover and remove from heat; let sit for 14 minutes.
- Transfer the eggs to an ice bath for cooling.
- In a medium cast-iron skillet over medium-high heat, add canola oil and sweet corn. Cook until toasted and golden brown (about 15 minutes). Stir in minced garlic for an additional minute.
- Once cooled, peel the boiled eggs and cut them in half lengthwise. Remove yolks into a mixing bowl.
- Mash yolks with mayonnaise, lime juice, chili powder, kosher salt, half of the Cotija cheese and cilantro until smooth.
- Mix in the toasted corn mixture gently and spoon back into egg white halves.
- Garnish with remaining Cotija cheese, cilantro, and diced jalapeños before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Boiling, Skillet Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 egg half (30g)
- Calories: 80
- Sugar: 0g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 160mg