These Street Corn Deviled Eggs are a fun twist on a classic favorite! With sweet corn, creamy filling, and a sprinkle of spices, they bring a burst of flavor.
Perfect for parties or a snack at home, I love the crunch of corn in every bite. Just be ready to make a double batch – they disappear fast! 🌽🥚
Key Ingredients & Substitutions
Eggs: Large eggs are vital for deviled eggs. If you’re in a pinch, medium eggs can work, but they may yield smaller portions. Free-range eggs can also add a richer flavor, if you prefer!
Corn: Roasted corn gives a smoky flavor. If fresh corn isn’t available, canned or frozen corn can substitute nicely. Just ensure they are cooked or thawed before adding them to the mix.
Mayonnaise & Sour Cream: This combo makes for a creamy filling. If you’re looking for a healthier option, Greek yogurt can be a fantastic substitute! It adds creaminess without all the fat.
Cotija Cheese: It adds a nice salty bite. If you can’t find cotija, feta or Parmesan can work as substitutes, giving a different but tasty flavor.
How Do I Perfectly Cook and Peel Hard-Boiled Eggs?
Cooking hard-boiled eggs perfectly is key for smooth deviled eggs. Follow these steps for a successful batch:
- Start with eggs at room temperature for even cooking.
- Cover them with cold water in a pot, about an inch above the eggs.
- Bring to a boil on medium-high heat, then cover and reduce heat to low for 10 minutes.
- Immediately transfer the eggs to an ice bath for quick cooling, which helps prevent the yolks from turning gray and makes peeling easier.
- To peel, gently tap the egg on a hard surface to crack the shell, then roll the egg lightly to loosen it. Start peeling from the wider end for best results.
These steps make for eggs that peel easily and look great in your deviled egg presentation!
Delicious Street Corn Deviled Eggs
Ingredients You’ll Need:
For the Base:
- 6 large eggs
For the Filling:
- 1/2 cup roasted corn kernels (fresh or frozen, thawed)
- 2 tablespoons mayonnaise
- 1 tablespoon sour cream or Mexican crema
- 1 teaspoon lime juice
- 1/2 teaspoon chili powder (plus extra for garnish)
- 1/4 teaspoon smoked paprika
- 1/4 cup crumbled cotija cheese (optional)
- 1 tablespoon chopped fresh cilantro, plus more for garnish
- Salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 10 minutes to cook the eggs. Don’t forget to chill your deviled eggs for at least 30 minutes after assembly, bringing your total time to around an hour, perfect for making ahead of a gathering!
Step-by-Step Instructions:
1. Boil the Eggs:
Start by placing the eggs in a pot and covering them with cold water, making sure the water is about an inch above the eggs. Heat on medium-high until the water comes to a boil. Once boiling, reduce the heat to low, cover, and let them simmer for about 10 minutes. This step ensures your eggs are perfectly hard-boiled!
2. Cool and Peel:
Once the eggs are done, carefully transfer them to an ice bath (a bowl filled with cold water and ice) to cool completely. This makes peeling easier! After they’re cool, gently tap each egg against a hard surface and roll it lightly to crack the shell, then peel under running water for easier removal.
3. Prepare the Filling:
Cut each egg in half lengthwise and gently scoop out the yolks, placing them into a mixing bowl. Add in the mayonnaise, sour cream (or crema), lime juice, chili powder, smoked paprika, and half of the chopped cilantro. Season with salt and pepper to taste. Mash everything together until silky smooth and creamy.
4. Add Corn and Cheese:
Next, fold in the roasted corn kernels and cotija cheese (if using) into the yolk mixture. This adds a delightful crunch and flavor that really makes these deviled eggs stand out!
5. Fill the Egg Whites:
Spoon or pipe the creamy corn filling back into the halved egg whites. You can use a piping bag or a zip-top bag with a corner snipped off for a pretty presentation—get creative!
6. Garnish and Chill:
For the finishing touch, garnish each deviled egg with a few roasted corn kernels, a sprinkle of chili powder, and a little more chopped cilantro for a burst of freshness. Cover and chill in the fridge for at least 30 minutes. This allows the flavors to meld beautifully!
Enjoy this creamy, spicy, and tangy deviled egg variation inspired by Mexican street corn at your next party or as a tasty snack!
Can I Use Regular Corn Instead of Roasted Corn?
Yes, you can use regular canned corn or frozen corn that has been thawed! However, roasting the corn first adds a lovely depth of flavor. If you go with canned or frozen, consider lightly sautéing it to enhance the taste.
How Do I Make These Deviled Eggs Spicier?
If you’re looking to kick up the heat, try adding diced jalapeños or a dash of hot sauce to the yolk mixture. You can also increase the amount of chili powder or sprinkle some cayenne pepper on top for extra heat!
Can I Prepare These Eggs in Advance?
Absolutely! You can make the deviled eggs up to a day in advance. Just store them in an airtight container in the refrigerator. It’s best to garnish them just before serving to keep everything fresh and vibrant.
What Is the Best Way to Store Leftover Deviled Eggs?
Store any leftover deviled eggs in an airtight container in the refrigerator. They should be consumed within 2-3 days for the best quality. If you have extra filling, keep it separate from the egg whites until you’re ready to serve again.