Mexican Street Corn Deviled Eggs
Ingredients
- 8 hard-boiled eggs cooled
- 10 oz organic frozen sweet corn defrosted
- 2 Tbsps. mayonnaise
- 1-2 Tbsps. sour cream depending on desired consistency
- 2 Tbsps. grated cotija cheese
- 1 lime juiced
- ⅓ C fresh cilantro chopped
- tajin
Instructions
- Peel the hard-boiled eggs and slice them in half lengthwise. Gently remove the yolks and place them in a medium-sized bowl. Set the egg whites aside.
- Mash the yolks with mayonnaise, sour cream, lime juice, cotija cheese, and 3/4 of the corn kernels until smooth and creamy. Season with a few shakes of Tajín to taste.NOTE: Assemble the deviled eggs right before serving to prevent the eggs from becoming "weepy." The Tajín used to rim the eggs can draw out moisture if assembled too early.
- Place a couple of teaspoons of Tajín on a small plate. Dip the cut side of each egg white into the Tajín to create a flavorful rim.
- Transfer the yolk mixture into a quart-sized zip-top bag. Cut a small corner off the bag to create a piping tip. Pipe the yolk mixture into the Tajín-rimmed egg whites.
- Garnish the filled eggs by sprinkling them with the remaining corn kernels and fresh cilantro for a pop of color and flavor.
- Serve immediately and enjoy the tangy flavors of these Mexican Street Corn Deviled Eggs!
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