I love a seasonal brunchy egg dish this time of year. Deviled eggs can often outshine that quiche on your buffet table. The combinations are endless, so here’s a twist to spice up for Easter and appear for an encore on Cinco de Mayo. Adding corn, red onion, hot sauce, and Cotija cheese into a traditional mixture gives this version a nice texture. Garnishing them with extra charred corn, cheese, and cilantro really puts the exclamation mark on the street corn flavor. Other combos I love...smoked salmon deviled egg, caesar salad deviled egg and jalapeno popper deviled egg.
Mexican Street Corn Deviled Eggs
12 hardboiled eggs
3/4 cup Mayo, more if needed 2 tablespoons red onion, diced
1 tablespoon Hot Sauce
splash Vinegar
1 teaspon Mustard
1/2 cup Crumbled Cotija, plus more for garnish
1 cup charred corn, plus more for garnish
1 handful Cilantro, plus more for garnish
Paprika, garnish only
Make the hard boiled eggs.
Off season corn; I used frozen kernels, defrosted then sauté til charred.
Split the deviled eggs in half and add the yolks to the food processor or bowl and mix with the rest of the ingredients. Add yolk mixture to food storage bag and seal. Snip off one corner of bag to act as piping bag and fill the cavity of each egg white with yolk mixture.
Top with the extra corn, cheese, cilantro, and paprika.
