Street Corn Deviled Eggs are a fun twist on a classic snack! These eggs are creamy, zesty, and topped with flavors inspired by street corn, like corn, cheese, and spices.
You’ll love the crunch from the corn and the sprinkle of chili powder. I like to serve them at parties, and they always disappear fast! Who knew deviled eggs could be so exciting? 😄
Key Ingredients & Substitutions
Eggs: Large eggs are crucial since they’re sturdy and provide a nice base. If you’re short on time, consider using pre-cooked eggs for convenience, but they might not be as fresh.
Corn Kernels: Fresh corn adds sweetness, but canned or frozen corn works too. Just remember to thaw frozen corn first or drain canned corn well to avoid extra moisture.
Cotija Cheese: This cheese brings a salty, crumbly texture, perfect for this dish. If you can’t find it, feta cheese is a great substitute. Just keep in mind that it has a stronger flavor.
Mayo and Sour Cream: For a healthier twist, you can swap these for Greek yogurt. It offers a similar creaminess with added protein!
Chili Powder: This spice adds warmth. If you prefer less heat, you can use paprika only, although it won’t give the same kick. You can also play with different chili powders for varied flavor.
What’s the Best Technique to Make Perfectly Creamy Filling?
The key to a smooth filling is how you combine the ingredients. Here’s how to do it right:
- After boiling, ice bath the eggs to stop the cooking and make them easier to peel.
- When mashing the yolks, use a fork or a potato masher for a finer texture—no lumps allowed!
- Mix your fillings gently; a heavy hand might make the mixture too dense. Add the corn last to keep some texture.
- For extra creaminess, consider using a food processor to blend yolks and mayo/sour cream.
- Piping the filling into the egg whites can give a beautiful presentation, but a simple spoon works just fine!
Feel free to customize based on your preferences, and enjoy whipping up these flavorful deviled eggs!
Street Corn Deviled Eggs
Ingredients You’ll Need:
- 6 large eggs
- 1/2 cup corn kernels (fresh or frozen, thawed)
- 2 tablespoons mayonnaise
- 1 tablespoon sour cream
- 1/2 teaspoon chili powder, plus more for garnish
- 1/2 teaspoon smoked paprika
- 1 teaspoon lime juice
- 1/4 cup cotija cheese, crumbled (or feta as a substitute)
- 1 tablespoon finely chopped fresh cilantro, plus extra for garnish
- Salt and black pepper, to taste
- 1 teaspoon Tajín seasoning or hot sauce (optional)
How Much Time Will You Need?
This delicious recipe takes about 30 minutes in total: 15 minutes for boiling, cooling, and prepping the eggs, and another 15 minutes for assembling the filling and garnishing. Plus, chilling them for 15 minutes allows for the flavors to meld beautifully!
Step-by-Step Instructions:
1. Boil the Eggs:
Start by placing the eggs in a saucepan and covering them with water. Bring the water to a boil over medium-high heat. Once it boils, cover the pan, turn off the heat, and let it sit for about 10-12 minutes. This will give you the perfect hard-boiled eggs.
2. Cool and Peel:
After the time is up, drain the hot water and carefully transfer the eggs to a bowl filled with ice water. This chilling process will help the eggs cool down quickly and make them easier to peel. Once cool, peel the eggs gently.
3. Prepare the Egg Yolks:
Slice each peeled egg in half lengthwise and carefully remove the yolks. Place the yolks in a mixing bowl, and set the egg whites aside on a serving plate.
4. Toast the Corn:
In a dry skillet over medium heat, add the corn kernels and toast them until they become tender and slightly charred, which should take about 5-7 minutes. Once done, remove them from heat and let them cool for a minute.
5. Make the Filling:
Add the mayonnaise, sour cream, chili powder, smoked paprika, lime juice, cotija cheese, cilantro, salt, and pepper to the mashed yolks. Mix everything together until it’s smooth and creamy. Make sure there are no lumps!
6. Add the Corn:
Gently fold the toasted corn into the yolk mixture so that the corn adds a nice crunch without breaking it apart too much.
7. Fill the Egg Whites:
Now it’s time to spoon or pipe the delicious filling back into the egg white halves. Feel free to mound it up for a pretty presentation!
8. Garnish:
Sprinkle additional chili powder or smoked paprika over the filled eggs for a beautiful finish. If you like a little kick, drizzle on some hot sauce or Tajín seasoning.
9. Final Touch:
Top each egg with a sprinkle of chopped cilantro for extra freshness and color.
10. Chill and Serve:
Place the eggs in the fridge for about 15 minutes before serving to allow the flavors to combine. This little chill time makes them even tastier!
Enjoy these Street Corn Deviled Eggs as a zesty, creamy appetizer that’s packed with flavor and sure to impress your guests!
Can I Use Different Types of Corn?
Absolutely! You can use canned, frozen, or fresh corn. Just make sure frozen corn is thawed and canned corn is well-drained to avoid excess moisture.
How Long Can I Store Leftover Deviled Eggs?
Leftover Street Corn Deviled Eggs can be stored in an airtight container in the fridge for up to 3 days. To maintain the best flavor and texture, eat them as soon as possible!
What if I Don’t Have Cotija Cheese?
No problem! Feta cheese is an excellent substitute and offers a similar tangy flavor. Cream cheese can also work if you prefer a creamier texture.
Can I Make These Eggs Spicier?
Definitely! You can add more chili powder or even a few dashes of cayenne pepper to the yolk mixture. For an extra kick, consider topping them with your favorite hot sauce!