Mexican Street Corn Deviled Eggs

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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