Mexican Street Corn Deviled Eggs
Mexican Street Corn Deviled Eggs Photo: Liz Andrew/Styling: Erin McDowell

Potato salad? Meh. Sliced watermelon? Yawn. When you’re making an appearance at a friend’s backyard barbecue, you’re going to do it in style. That’s why these Mexican street corn deviled eggs are the perfect party food. They’ll be the talk of the evening, and best of all, you can whip them up in under an hour.

RELATED: Mexican Street Corn Dip

Makes 20 deviled eggs
Start to Finish: 40 minutes

Ingredients

1 ear corn

10 eggs

3 tablespoons mayonnaise

1 tablespoon Dijon mustard

1 teaspoon Worcestershire

1 teaspoon hot sauce (optional)

Kosher salt and freshly ground black pepper

¼ cup finely minced red onion

¼ cup crumbled cotija cheese

Chile powder, as needed for garnish

¼ cup minced cilantro

Directions

1. Bring a large pot of salted water to a boil. Add the corn to the pot and cook until tender, 4 to 5 minutes. Drain and cool completely.

2. Place the eggs in another pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat. Turn off the heat, cover the pot and let the eggs sit in the hot water for 11 minutes.

3. Drain the eggs from the hot water and then run cold water over them. Once the eggs have cooled completely, peel the eggs and cut them in half lengthwise.

4. Remove the yolks and place them in a small bowl. Add the mayonnaise, mustard, Worcestershire and hot sauce (if using). Mash the mixture with a fork until smooth. Season with salt and pepper to taste.

5. Spoon the yolk filling into the egg white halves. Cut the corn kernels off the cob. 

6. Garnish each egg with a pinch of onion, cotija cheese, chile powder, corn and cilantro. Serve immediately or refrigerate for up to 4 hours.

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