These Street Corn Deviled Eggs are a fun twist on a classic! They feature creamy yolks mixed with sweet corn, tangy lime, and a touch of spicy seasoning. Yum!
When I make these, I can’t help but sneak a bite before they even hit the table! And the best part? They look so vibrant, they practically invite you to grab one! 🌽🥚
Key Ingredients & Substitutions
Eggs: Large eggs are the star here, and they should be fresh for the best results. If you’re concerned about cholesterol, you can swap in some egg whites for a lighter option!
Corn Kernels: Fresh corn is great, but if it’s not in season, frozen corn works perfectly too. Just thaw it before you cook it. Canned corn is another quick option; just make sure to drain it well.
Cotija Cheese: This crumbly cheese adds a nice salty kick. If you can’t find cotija, feta cheese is a good stand-in. Just crumble it finely to ensure it mixes well with the yolk mixture.
Spices: I love the combo of chili powder and smoked paprika for a flavorful punch. If you want more heat, try adding a dash of cayenne pepper or using a hotter chili powder!
How Do You Perfectly Peel Hard-Boiled Eggs?
Peeling hard-boiled eggs can be tricky, but with a little practice, you’ll get the hang of it! Here’s a simple method:
- Start with eggs that are a week or so old; fresher eggs tend to stick to the shell.
- After boiling, immediately plunge the eggs into an ice bath. This shocks them and helps the shells loosen.
- Crack the egg gently all over and start peeling from the wider end, where there’s usually an air pocket. This makes it easier!
- Rinse under cold water as you peel to help remove any stubborn bits of shell.
With these tips, your deviled eggs will be a hit! Enjoy making them!
How to Make Street Corn Deviled Eggs
Ingredients You’ll Need:
- For the Eggs:
- 6 large eggs
- For the Filling:
- 1/2 cup corn kernels (fresh or thawed if frozen)
- 1/4 cup mayonnaise
- 2 tbsp sour cream
- 1 tsp lime juice (freshly squeezed)
- 1/4 cup crumbled cotija cheese (or feta as a substitute)
- 1/2 tsp chili powder (plus extra for garnish)
- 1/4 tsp smoked paprika (plus extra for garnish)
- 1/2 tsp garlic powder
- Salt and black pepper to taste
- For Garnish:
- Fresh cilantro leaves
- Optional: A drizzle of hot sauce or a pinch of cayenne for extra heat
How Much Time Will You Need?
This delicious recipe will take about 20 minutes to prepare and an additional 30 minutes to chill. In total, allow yourself around 50 minutes, and then you’ll have a flavorful appetizer ready to impress!
Step-by-Step Instructions:
1. Cooking the Eggs:
Start by placing your eggs in a single layer in a saucepan. Add enough water to cover them by about an inch. Put the pot on the stove over medium-high heat and bring the water to a boil. Once it’s boiling, cover the pot, remove it from the heat, and let it sit for 10-12 minutes. This will give you perfectly hard-boiled eggs!
2. Cooling the Eggs:
After the time is up, drain the hot water and immediately transfer the eggs to a bowl filled with ice water. Let them cool completely for about 5-10 minutes. Then, peel the eggs and slice them in half lengthwise, taking care to keep the whites intact.
3. Preparing the Filling:
Gently remove the yolks from the egg halves and place them in a mixing bowl. Set the egg whites aside on a serving platter. In a dry skillet over medium heat, toss in the corn kernels and cook them until slightly charred, stirring occasionally for about 3-5 minutes. Remove the skillet from the heat and allow the corn to cool a bit.
4. Mixing It All Together:
In your bowl with the yolks, add mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, salt, and black pepper. Mash everything together until smooth and creamy! Then gently fold in the charred corn kernels and crumbled cotija cheese, tasting to adjust seasoning if needed.
5. Assembling the Deviled Eggs:
Now, it’s time to fill the egg whites! You can use a spoon or pipe the yolk mixture back into the hollows of the egg whites. Get creative; it can be rustic or fancy!
6. Garnishing and Chilling:
Give each deviled egg a sprinkle of chili powder and smoked paprika for an extra kick, and add a little cilantro leaf on top. Cover your platter with plastic wrap and chill in the fridge for at least 30 minutes. This helps all the flavors come together deliciously!
7. Serve and Enjoy:
Once they’ve chilled, it’s time to serve your beautiful Street Corn Deviled Eggs. Enjoy these zesty, creamy delights as a party appetizer or a fun snack!
These deviled eggs combine the classic texture and flavor we love with the fun notes of street corn. Enjoy every bite!
Can I Use Leftover Corn for This Recipe?
Absolutely! If you have leftover grilled or roasted corn, feel free to chop it up and toss it into the filling. Just make sure it’s cut into small pieces for easy mixing!
How Can I Make These Eggs Spicier?
If you love heat, you can add more chili powder, a dash of cayenne, or even a drizzle of your favorite hot sauce in the filling. Taste as you go to find the perfect spice level for you!
Can I Prepare These Deviled Eggs Ahead of Time?
Yes! You can make the filling a day in advance and store it in an airtight container in the fridge. Just fill the egg whites right before serving to keep them fresh and intact.
What’s the Best Way to Store Leftover Deviled Eggs?
Store any leftovers in an airtight container in the fridge for up to 2 days. Place a piece of wax paper or parchment between layers to prevent them from sticking together!