Background and History
Mexican Street Corn Deviled Eggs combine the vibrant flavors of elote, a popular street food in Mexico, with the classic deviled egg. Elote typically features grilled corn slathered in mayo, cheese, and spices. This inventive fusion brings the festive spirit of Mexican street cuisine to the beloved deviled egg, creating a delightful appetizer with a south-of-the-border twist.
Ingredients
Hard-Boiled Eggs
6, peeled and halved.
Mayonnaise
1/4 cup.
Grilled Corn Kernels
1/2 cup.
Cotija Cheese
1/4 cup, crumbled.
Lime Juice
1 tablespoon.
Chili Powder
1/2 teaspoon.
Smoked Paprika
1/2 teaspoon.
Fresh Cilantro
Chopped, for garnish.
Salt and Black Pepper
To taste.
Serves
4-6
Time
Preparation Time
15 minutes
Cooking Time
10 minutes (for hard-boiling eggs)
Total Time
Approximately 25 minutes
Instructions
Prepare Hard-Boiled Eggs
Hard-boil the eggs, peel them, and cut in half lengthwise.
Grill Corn
Grill or sauté corn kernels until they have a slight char.
Prepare Filling
In a bowl, mix mayonnaise, grilled corn, half of the crumbled Cotija cheese, lime juice, chili powder, smoked paprika, salt, and black pepper.
Fill Egg Halves
Spoon the filling into the egg white halves, creating a generous mound.
Garnish
Sprinkle the remaining Cotija cheese over the filled eggs.
Garnish with chopped fresh cilantro.
Chill and Serve
Refrigerate the deviled eggs for at least 30 minutes before serving to enhance the flavors.
Nutrition Facts
(Values may vary based on specific ingredients and variations)
Calories: ~100 per serving
Protein: ~6g
Fat: ~7g
Carbohydrates: ~4g
Notes
Customize spice levels based on personal preference.
Fresh or canned corn can be used if grilling is not possible.
Serve as a festive appetizer for gatherings or Mexican-themed parties.
Allergy Warning
Check ingredient labels for potential allergens, especially in mayonnaise and cheese.
Customize the recipe to accommodate specific dietary restrictions or allergies.
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