Deviled Eggs To Devour Difficulty: ★★★★★ Required Patience: ★★★★★
What happens when the deliciousness of Mexican street corn parties with a bunch of deviled eggs? Well, the fiesta grande for your taste buds is about to get started, that's what! 🎉🕺 Mexican street corn deviled eggs are a crowd-pleaser perfect for devilish brunches, hot summer days, and any time you want to put a tasty new spin on an old classic. Best of all these deviled eggs are low carb which means we're having seconds.
Time To Prepare:
About 90 minutes (includes time for the eggs to cool and chill)
Foodie Tips:
If you're in a pinch for time you can shortcut the roasting by using prepared roasted corn. Trader Joe's has this great roasted corn that I use in soups and salads.
You can half the jalapeño, red onion, cotija, and cilantro garnishes if you don't plan to load up your devily egg boats. I threw our extras into a breakfast omelet the following morning.
My recipe remains true to the time-honored taste of Mexican street corn. You can put your unique spin on these eggs by substituting your favorite flavors including avocado, smoked paprika, hot sauce, or our house-favorite creamy jalapeño dip.
A deviled egg tray/platter will make filling, presenting, and transporting your eggs much easier.
Ingredients: for the eggs: 10 | Eggs, Hardboiled 3 Tablespoons | Kewpie or Hellman's Mayonnaise 1 Tablespoon | Dijon Mustard or Fredericksburg Farms Sweet Jalapeño Mustard 1 Teaspoon | Fresh Lime Juice To Taste | Kosher Salt and Fresh Cracked Pepper to garnish:
1 Ear | Yellow Corn (Cleaned, Desilked, Roasted and Charred) ¼ Cup | Red Onion, Minced ¼ Cup | Cotija Cheese, Crumbled ¼ Cup | Jalapeño, Minced ¼ Cup | Cilantro, Minced To Garnish | Chili Powder To Garnish | Kosher Salt and Fresh Cracked Pepper
What To Do:
1. Prepare The Corn: For the most authentic taste char your corn on the grill. If you don't have a grill you can oven-roast the corn. I cleaned and desilked the corn, leaving the husk on. Butter the cob and sprinkle it with salt, cumin, a squeeze of lime juice, and even some cotija cheese if you please. Wrap it back in the husk and wrap the cob with foil. Bake at 425°F for 20-25 minutes. While the corn is roasting...
2. Hard-Boil The Eggs: Boil your eggs using your chosen method. I placed the eggs in a pot, covered them with about one inch of water, and added a teaspoon of baking soda which can help you peel the eggshells more easily. I let them cook in an uncovered pot over medium-high heat until the water came to a boil. I turned off the heat and covered the pot with its lid for 11-12 minutes. I then transferred the eggs to an ice bath for about 15 minutes to completely cool them. Drain/discard the egg water. Carefully peel the eggs then cut them in half and set aside. 4. Prepare The Yolks: Remove the 20 yolk halves and place them into a small bowl. Add the mayonnaise, mustard, and lime juice. Mash everything together with a fork until smooth and well blended. Add kosher salt and cracked pepper to taste. 5. Finish The Corn: Once the corn has cooled, cut and discard the husk. Cut the kernels off the cob and then we're ready for the finishing step.
6. Dress Your Eggs: Spoon the yolk mixture into each egg half. My stomach was grumbling so I used a small cookie scoop to help speed things along. Garnish each deviled egg with your chosen toppings (the prepared corn, red onion, cotija cheese, jalapeño, cilantro, and chili powder. I ensured the roasted corn - a featured ingredient of this recipe - was visible by not burying it under the other garnishes. Sprinkle with a little more salt or a squeeze of lime juice, if desired. These deviled eggs are best served chilled; I placed mine in the refrigerator for about 2 hours before devouring them.
Yield: 20 halved eggs, prepared (about 10 servings)
Joe Paul Reider
Home Style Austin Founder Austin Realtor® Keller Williams Realty
Email: JoePaul@KW.com Mobile: 512-222-3302 Web: JoePaulReider.KW.com
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