Street Corn Deviled Eggs are a fun twist on the classic deviled eggs! They are creamy, tasty, and topped with delicious corn, cheese, and spices that give them a nice kick.
When I serve these at parties, they disappear in no time! I love the crunchy corn topping – it adds extra flavor and texture. These eggs are a tasty way to impress your guests without much effort! 🌽🥚
Key Ingredients & Substitutions
Eggs: Large eggs are perfect for deviled eggs. Make sure they’re fresh for easy peeling! If you’re looking for a lighter option, try using only egg whites and mix them with the filling. They’ll still be delicious!
Mayonnaise: A classic choice for creaminess. If you’re not a mayonnaise fan, consider using Greek yogurt for a tangy, healthier twist without sacrificing texture.
Corn: Fresh corn really brings out the flavor. If it’s off-season, frozen corn works too—just thaw and pat dry. Canned corn can also be used if rinsed well to avoid extra salt.
Cotija Cheese: This crumbly cheese adds a nice salty flavor. If you can’t find cotija, feta is a great substitute! For a vegan option, use a plant-based cheese.
Cilantro: Adds freshness. If you’re not a fan of cilantro, try replacing it with parsley or green onions for a different finish.
How Do I Peel Eggs Without Breaking Them?
Peeling hard-boiled eggs can be tricky, but here are some tips to make it easier:
- Use older eggs if possible; they peel more easily than fresh eggs.
- After cooking, transferring eggs to an ice bath helps stop cooking and makes them easier to handle.
- Crack the egg gently all over and roll it between your hands, then peel under running water for better results.
These simple tricks will help you get perfectly peeled eggs ready for your deviled egg masterpiece!
How to Make Street Corn Deviled Eggs
Ingredients You’ll Need:
For The Eggs:
- 6 large eggs
For The Filling:
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
- 1 teaspoon Dijon mustard
- 1 teaspoon lime juice
- 1/2 teaspoon chili powder (plus more for garnish)
- 1/4 teaspoon smoked paprika
- Salt and black pepper, to taste
For The Toppings:
- 1/2 cup corn kernels (fresh or frozen, thawed)
- 1/4 cup cotija cheese, crumbled (or feta as substitute)
- Fresh cilantro leaves, for garnish
- Optional: small microgreens or herbs for garnish
How Much Time Will You Need?
This delicious recipe takes about 25 minutes from start to finish. You’ll spend around 10 minutes cooking the eggs and another 15 minutes preparing the filling and assembling the deviled eggs. A quick and tasty treat!
Step-by-Step Instructions:
1. Boil the Eggs:
Start by placing the eggs in a single layer in a saucepan. Cover them with cold water, ensuring there’s about an inch above the eggs. Bring the water to a rolling boil over medium-high heat. Once boiling, cover the pan with a lid, turn off the heat, and allow the eggs to sit for 10-12 minutes. This will cook them perfectly!
2. Cool and Peel:
After the time is up, drain the hot water from the saucepan and transfer the eggs to an ice bath to cool completely, about 5 minutes. Once cooled, gently tap and roll the eggs on a hard surface to crack the shell, then peel them carefully. Slice each egg in half lengthwise and place the whites on a serving platter.
3. Prepare the Filling:
In a medium bowl, carefully remove the yolks from the egg whites and place them in the bowl. Using a fork, mash the yolks until they are crumbly. Then, mix in mayonnaise, sour cream, Dijon mustard, lime juice, chili powder, smoked paprika, salt, and pepper until everything is well combined and creamy.
4. Add the Cheese and Fill the Eggs:
Gently fold half of the crumbled cotija cheese into the yolk mixture. Using a spoon or a piping bag, fill each egg white half with the yolk mixture generously.
5. Toast the Corn:
In a small skillet over medium heat, lightly toast the corn kernels until they are just golden and slightly charred, about 3-5 minutes. This adds a wonderful flavor!
6. Complete and Serve:
Top each filled deviled egg with a few toasted corn kernels. Sprinkle the remaining cotija cheese on top, add a dusting of chili powder, and garnish each egg with fresh cilantro leaves and optional microgreens. For the best taste, serve your Street Corn Deviled Eggs chilled or at room temperature!
Enjoy this delicious, vibrant appetizer that perfectly combines the classic flavors of deviled eggs with the zest of Mexican street corn! 🌽🥚
Can I Use Canned Corn Instead of Fresh or Frozen?
Yes, you can use canned corn! Just be sure to rinse it well to remove excess salt and drain it to avoid adding too much liquid to the filling.
How Do I Store Leftover Deviled Eggs?
Store leftover deviled eggs in an airtight container in the refrigerator for up to 2 days. Try to separate layers with parchment paper to prevent them from sticking together!
Can I Make These Ahead of Time?
Absolutely! You can prepare the deviled egg filling a day in advance and store it in the refrigerator. Just fill the egg whites right before serving to keep them fresh and prevent sogginess.
What Can I Use If I Can’t Find Cotija Cheese?
If you can’t find cotija cheese, feta cheese is a great substitute! It will provide a similar tangy flavor and crumbly texture, adding a deliciously salty kick to your deviled eggs.
