Whenever summer rolls around, I find myself craving the vibrant flavors of street food—it’s like a mini-vacation for my taste buds. Mexican street corn, with its tangy lime and creamy textures, is a personal favorite, and I’ve been known to sneak extra servings when no one’s looking. These deviled eggs? Well, they’re like a fiesta on a plate, each bite a burst of unexpected delight that somehow manages to make even a mundane Tuesday meal feel like a celebration.
Steps
- Boil a pot of water and add the eggs once it reaches a rolling boil, cooking them for 12-14 minutes. Prepare an ice bath and transfer the eggs into it using a slotted spoon, letting them cool for about 10 minutes.
- While the eggs cool, heat olive oil or butter in a skillet over medium-high heat. Add the corn and sauté for 3-4 minutes, stirring occasionally. Reserve 3 tablespoons of the corn for garnishing.
- Once the eggs are cool, peel them and slice each in half lengthwise. Carefully remove the yolks and place them in a mixing bowl, arranging the egg whites on a serving dish.
- To the egg yolks, add mayonnaise, Dijon mustard, cotija cheese, paprika, chipotle powder, chili powder, and salt. Mash the ingredients together with a fork or electric hand mixer until smooth.
- Stir in the sautéed corn, ensuring it is well combined with the yolk mixture. Transfer the filling into a piping bag fitted with a large tip, or use a spoon to fill each egg white.
- Garnish the deviled eggs with the reserved corn, a sprinkle of cotija cheese, extra chili powder, and chopped cilantro. Store leftovers in an airtight container in the refrigerator for 2-3 days.
Ingredients
- 12 large organic eggs
- 1 teaspoon olive oil or butter
- 2/3 cup corn, either frozen or canned (drained and rinsed)
- 7 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1/4 cup crumbled cotija cheese, plus extra for garnish
- 1/2 teaspoon paprika
- 1/4 teaspoon chipotle powder
- 1/4 teaspoon chili powder, additional for garnish
- 1/8 teaspoon kosher salt
- 1/4 cup chopped cilantro for garnish
Nutritional Values
Calories: 678kcal | Carbohydrates: 24g | Protein: 42g | Fat: 48g | Saturated Fat: 12g | Trans Fat: 6g | Cholesterol: 1140mg | Sodium: 1242mg | Potassium: 642mg | Fiber: 6g | Sugar: 6g | Vitamin A: 2268IU | Vitamin C: 6mg | Calcium: 276mg | Iron: 6mg
FAQ
- Can I use fresh corn instead of frozen or canned corn?
- Yes, you can use fresh sweet corn, especially in the summer. Simply roast or grill the corn on the cob, then slice the kernels off and use them in the recipe.
- How can I make the deviled eggs spicier?
- Although the recipe includes chili and chipotle powder, it isn’t particularly spicy. To add more heat, consider doubling or tripling the amount of these spices.
- What can I substitute for cotija cheese if I can’t find it?
- If cotija cheese is unavailable, feta cheese serves as a good substitute, providing the salty flavor that complements the dish well.
- How should I store leftover deviled eggs?
- Store any leftover deviled eggs in an airtight container in the refrigerator for up to 2-3 days to ensure freshness.
- Is there a specific way to fill the egg whites with the yolk mixture?
- You have several options: use a piping bag with or without a wide tip, or simply spoon the mixture into the egg whites.
Tips
- For a touch of summer flavor, use fresh sweet corn on the cob. Grilling or roasting the corn before cutting the kernels off the cob can enhance the dish’s taste.
- If you prefer a spicier version, increase the amount of chili and chipotle powder in the recipe to suit your preference.
- If cotija cheese is unavailable, feta cheese can be used as a substitute to maintain the desired salty flavor.
- To ensure the filling is as smooth as possible, consider using an electric hand mixer to blend the ingredients thoroughly.
Equipment
- Electric Hand Mixer – To achieve a smooth and creamy filling.
- Piping Bag – For piping the filling into the egg whites.
- Piping Tip (optional) – A large open tip like Wilton 1M or 2A, if you prefer a specific pattern when piping.
- Small Skillet – For sautéing the corn. (If you don’t already have one suitable for this task.)
