Corn Elote Deviled Eggs
A delightful fusion of traditional deviled eggs and the vibrant flavors of Mexican street corn, offering a creamy filling with sweet corn and zesty lime.
Ingredients
Egg Ingredients
- 6 large large eggs Choose eggs that are a week to ten days old.
Filling Ingredients
- 1/3 cup full-fat mayonnaise Enhances the creaminess of the filling.
- 1/2 cup sweet corn Fresh or canned, these adds a sweet crunch.
- 1 tbsp freshly squeezed lime juice Brings brightness and cuts through the richness.
- 1 tsp chili powder Adjust spice to taste.
- 2 tbsp chopped fresh cilantro (or parsley) Adds hints of freshness and color.
Instructions
Preparation
- Boil the eggs by placing them gently in a pot and covering with cold water. Bring to a rolling boil, then remove from heat and cover. Let sit for 12 minutes, then transfer to an ice bath for about 5 minutes.
- Peel the cooled eggs carefully. Halve each egg lengthwise and scoop out the yolks into a mixing bowl.
- Add mayonnaise, sweet corn, lime juice, chili powder, and cilantro to the yolks. Mix until smooth.
Assembly
- Scoop or pipe the yolk mixture back into the hollowed egg whites.
- Garnish with extra chili powder, cilantro, and optionally crumbled cotija cheese.
Serving
- Arrange on a platter and serve immediately, or chill in the refrigerator until ready to serve.
Notes
For lighter alternatives, use Greek yogurt instead of mayonnaise. Consider adding jalapeños or roasted garlic for different flavors. Allowing the flavors to meld by chilling before serving enhances taste.