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Mexican Street Corn Deviled Eggs
Rated 5.0 stars by 107 users
Category
Appetizer
Cuisine
Mexican
Servings
3-4
Prep Time
15 minutes
Cook Time
30 minutes
Bring the heat and flavor to your next party with these Mexican Street Corn Deviled Eggs!
With a twist on the classic deviled egg, these are loaded with the bold flavors of chili lime, creamy mayo, sour cream, and cotija cheese, all balanced with the sweet crunch of corn and a hit of cilantro. And don’t forget the chili lime beer salt—it’s the secret ingredient that brings this dish to life!
Ingredients
- 8 Eggs (Hard-Boiled And Separated Whites and Yolks)
- 1 Ear of Corn, Cooked
- 1-2 Tbsp Mayo
- 2 Tbsp Sour Cream
- 2 Tbsp Cotija (or Grated Parmesan)
- Juice From 1 Lime
- Chopped Cilantro
-
Chili Lime Beer Salt
-
Platoon Sergeant to Taste
Directions
Start by dipping your egg whites in Chili Lime Beer Salt and set aside.
In a med bowl combine yolks, mayo, sour cream, Chili Lime Beer Salt, lime juice, cheese and 3/4 of the corn kernels. Mix until smooth and incorporated.
Fill the hollow in each egg with the mixture. Garnish with the remaining corn kernels, more Chili Lime Beer Salt, and cilantro.
- Keep chill until needed.
Recipe Note
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