Description
A unique twist on classic deviled eggs with Mexican street corn flavors.
Ingredients
Scale
- 6 large eggs
- 1 cup corn, cooked
- 2 tablespoons mayonnaise
- 1 tablespoon sour cream
- 1 teaspoon lime juice
- 1/4 teaspoon chili powder
- Salt to taste
- 2 tablespoons cotija cheese, crumbled
- 2 tablespoons cilantro, chopped
Instructions
- Boil the eggs for 10 minutes and cool them in ice water.
- Peel the eggs and slice them in half lengthwise.
- Remove the yolks and place them in a bowl.
- Add corn, mayonnaise, sour cream, lime juice, chili powder, and salt to the yolks.
- Mash the mixture until smooth and creamy.
- Fill the egg whites with the yolk mixture.
- Top with cotija cheese and cilantro.
- Chill before serving.
Notes
- Adjust spice level by adding more chili powder if desired.
- Use fresh corn for better flavor.
- Garnish with additional cilantro before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Boiling and mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 egg half
- Calories: 90
- Sugar: 1g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 186mg
Keywords: Mexican Street Corn Deviled Eggs, deviled eggs, Mexican cuisine, appetizers