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Deviled eggs have long held a cherished place in culinary traditions worldwide, celebrated for their versatility and ease of preparation. These delightful bites, made from hard-boiled eggs filled with a creamy mixture, are often featured at gatherings, picnics, and potlucks. However, the classic recipe has seen a wave of innovation, leading to exciting variations that reflect different cultural influences. One such fusion is the Mexican Street Corn Deviled Eggs, a dish that marries the creamy, zesty flavors of deviled eggs with the vibrant essence of Elote, or Mexican street corn.

Mexican Street Corn Deviled Eggs

Elevate your appetizer game with these Mexican Street Corn Deviled Eggs! This delicious twist on a classic combines creamy yolks with sweet grilled corn, zesty lime, and spices for a burst of flavor. Perfect for potlucks and gatherings, they’re easy to make and sure to impress. Enjoy the vibrant presentation and tasty bite of this unique dish that celebrates the essence of Elote. Try this recipe and bring a taste of Mexico to your table! #DeviledEggs #MexicanFood #Elote #Appetizers #Foodie #Recipe
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Ingredients
  

6 large eggs

½ cup mayonnaise

2 tablespoons sour cream

1 cup cooked corn (grilled or canned)

1 tablespoon fresh lime juice

1 teaspoon chili powder

¼ cup crumbled cotija cheese

2 tablespoons chopped fresh cilantro (plus extra for garnish)

Salt and pepper to taste

1 jalapeño, finely chopped (optional, for heat)

Lime wedges (for serving)

Instructions
 

Hard-Boil the Eggs: Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, cover the pot and remove it from heat. Let it sit for 12 minutes. Afterward, transfer the eggs to an ice bath for 5 minutes, then peel.

    Prepare the Filling: Slice the hard-boiled eggs in half lengthwise and remove the yolks. Set the egg whites aside. In a bowl, mash the yolks using a fork.

      Mix Ingredients: Add mayonnaise, sour cream, lime juice, chili powder, and chopped jalapeño (if using) to the mashed yolks. Mix until creamy. Fold in the cooked corn, cotija cheese, and cilantro. Season with salt and pepper to taste.

        Fill the Eggs: Spoon or pipe the yolk mixture back into the egg whites. For a decorative touch, you can use a piping bag with a star tip.

          Garnish: Sprinkle additional cotija cheese, cilantro, and a pinch of chili powder on top of each deviled egg. Serve with lime wedges on the side.

            Enjoy: Serve immediately or refrigerate until ready to serve. These eggs are best enjoyed chilled!

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 12 halves