Ingredients
Scale
Here’s a list of what you’ll need to bring these deviled eggs to life. Don’t worry, no fancy or hard-to-pronounce ingredients here—just simple, honest food.
- 6 large eggs
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 cup cotija cheese, crumbled
- 1/4 cup corn kernels (fresh, frozen, or canned)
- 1 jalapeño, finely diced
- 2 tablespoons fresh cilantro, chopped
- Salt and pepper to taste
- Optional: hot sauce for extra kick
Instructions
- Start by boiling the eggs. Place them in a pot, covering with cold water by about an inch. Bring to a boil, then remove from heat and cover. Let them sit for 10 minutes.
- Transfer the eggs to an ice bath to cool. Once cooled, peel the eggs and slice in half lengthwise.
- Remove the yolks and place them in a medium bowl. Set the whites aside.
- To the yolks, add mayonnaise, sour cream, lime juice, chili powder, garlic powder, and a pinch of salt and pepper. Mix until smooth and creamy.
- Fold in the cotija cheese, corn kernels, jalapeño, and cilantro, reserving a little of each for garnish.
- Spoon or pipe the yolk mixture back into the egg whites. I often let my kids help with this part—it’s a little messy, but lots of fun.
- Garnish with the reserved cheese, corn, jalapeño, and cilantro. Add a dash of hot sauce if you like an extra kick.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Mexican Street Corn Deviled Eggs, recipe, cooking, food
