These Street Corn Deviled Eggs are a fun twist on a classic favorite! They are creamy, packed with sweet corn flavor, and topped with zesty spices that make your taste buds dance.
I love serving these at gatherings because they always disappear quickly! Plus, it’s easy to make a big batch, and you’ll impress your friends with a delightful twist on an old favorite!
Key Ingredients & Substitutions
Eggs: Large eggs are a must for this recipe. They give you a perfect base for the filling. If you’re short on eggs, you could use smaller ones, but the filling amount might need adjustment.
Corn Kernels: Fresh corn is ideal for the best flavor, but frozen corn works just fine. If you can’t find any corn, you could use canned corn, just make sure to drain it well!
Mayonnaise and Sour Cream: This creamy combo is key to the filling. If you’re looking for a healthier option, consider Greek yogurt. For a non-dairy alternative, try using plant-based mayo and sour cream.
Cotija Cheese: I recommend cotija for its crumbly texture and salty kick, but feta cheese is a good alternative. You can also skip cheese altogether for a dairy-free version.
Lime Juice: Fresh lime juice adds brightness. If lime isn’t available, lemon juice can work too. Just adjust to taste, as lemons can be more potent!
How Can I Perfectly Cook and Peel Hard-Boiled Eggs?
Cooking eggs perfectly is all about timing and cooling. Here’s a simple method to get great hard-boiled eggs every time:
- Place eggs in a pot, cover with cold water, and bring to a boil over medium-high heat.
- Once boiling, turn off the heat, cover, and let sit for 10-12 minutes.
- Transfer eggs to an ice bath or cold water immediately after to stop cooking and make peeling easier.
- Peeling is simpler when eggs are cold. Gently tap on the counter and roll the egg to crack the shell, then peel under running water to help remove any stubborn bits.
This method helps ensure both the yolks and whites stay tender without any greenish tinge.
Street Corn Deviled Eggs
Ingredients You’ll Need:
For the Egg Filling:
- 6 large eggs
- 1/2 cup corn kernels (fresh or frozen, thawed)
- 3 tablespoons mayonnaise
- 1 tablespoon sour cream or Mexican crema
- 1/2 teaspoon chili powder (plus extra for garnish)
- 1/2 teaspoon smoked paprika
- 1 teaspoon lime juice
- 1/4 cup crumbled cotija cheese (or feta as substitute)
- 1 tablespoon finely chopped fresh cilantro (plus more for garnish)
- 1 small clove garlic, minced (optional)
- Salt and pepper, to taste
How Much Time Will You Need?
This delicious recipe takes about 20 minutes of prep time plus 12 minutes for cooking the eggs. After you assemble everything, it’s best to chill the deviled eggs in the refrigerator for at least 30 minutes before serving, giving you a total of about 1 hour of wait time. Perfect for parties or a fun snack!
Step-by-Step Instructions:
1. Cooking the Eggs:
Start by placing the eggs in a single layer in a saucepan. Fill it with enough cold water to cover the eggs by about 1 inch. Bring the water to a boil over medium-high heat. Once boiling, cover the pot, turn off the heat, and let the eggs sit for 10-12 minutes. After that, transfer the eggs to an ice bath or cold water to cool completely.
2. Preparing the Egg Whites:
When the eggs are cool, peel them gently and slice them in half lengthwise. Carefully remove the yolks from each half and place them in a mixing bowl. Set the egg whites aside on a serving plate, ready to be filled!
3. Toasting the Corn:
In a small skillet over medium heat, toss the corn kernels until they start to brown and get a bit charred, which should take about 3-4 minutes. Once done, remove them from the heat and let them cool for a bit.
4. Mixing the Filling:
Now, add the toasted corn, mayonnaise, sour cream, chili powder, smoked paprika, lime juice, cotija cheese, cilantro, and minced garlic (if using) to the bowl with the egg yolks. Season with salt and pepper to taste. Mash everything together until creamy but still slightly chunky, just like the texture of traditional Mexican street corn!
5. Filling the Eggs:
Spoon or pipe the delicious corn mixture back into the hollowed-out egg white halves, making a nice little mound on top of each one. Feel free to overfill them for a fun look!
6. Adding the Finishing Touches:
As a final touch, sprinkle a little extra chili powder and garnish with fresh cilantro leaves on top of each deviled egg. They’re so vibrant and inviting!
7. Chilling & Serving:
Chill the deviled eggs in the refrigerator for at least 30 minutes before serving. This allows all the flavors to meld together beautifully! Enjoy your vibrant and flavorful Street Corn Deviled Eggs as a delightful appetizer with a smoky, zesty twist!
Can I Use Different Types of Corn?
Absolutely! Fresh corn is ideal, but you can also use frozen corn (just thaw it first) or even canned corn. If using canned, be sure to drain it well to avoid extra moisture in your filling.
How Do I Store Leftover Deviled Eggs?
Store any leftover deviled eggs in an airtight container in the refrigerator for up to 3 days. To keep them fresh, cover the container with plastic wrap to prevent them from drying out.
Can I Make These Deviled Eggs Ahead of Time?
Yes, you can prepare the filling a day in advance and store it in the fridge. Just fill the egg whites on the day you plan to serve them for the freshest taste and best presentation!
What Can I Use Instead of Cotija Cheese?
If you don’t have cotija on hand, feta cheese makes a great substitute as it has a similar texture and salty flavor. You can also leave out the cheese altogether for a dairy-free version!