Mexican Street Corn Deviled Eggs: A Flavorful Twist on a Classic Appetizer
If you’re a fan of deviled eggs and love the bold flavors of Mexican street corn, then this recipe for Mexican Street Corn Deviled Eggs is sure to become a new favorite. Combining the creamy richness of deviled eggs with the zesty, smoky, and slightly spicy elements of street corn, this appetizer is perfect for any gathering or a fun twist on a classic snack.
Ingredients:
- 12 eggs
- 1/4 cup mayonnaise
- 2 tablespoons prepared mustard
- 2 teaspoons Worcestershire sauce
- Dash of Tabasco sauce
- 1/2 cup feta cheese, divided
- Salt & pepper, to taste
- 1/4 cup minced red onion
- 1/2 cup grilled corn (approximately one ear)
- Chili powder, for garnish
- 2 tablespoons chopped cilantro
Directions:
- Cook the Eggs:
- Place the eggs in a large pot and cover them with water, ensuring the water level is about 2 inches above the eggs.
- Bring the water to a boil over high heat. Once boiling, cover the pot and remove it from heat. Let the eggs sit in the hot water for 10 minutes.
- After 10 minutes, transfer the pot to the sink and run cold water over the eggs until the water in the pot is completely cool. This will stop the cooking process and make peeling the eggs easier.
- Prepare the Egg Yolks:
- Once the eggs are cooled, peel each one and slice them in half lengthwise.
- Carefully remove the yolks and place them in a medium bowl. Set the egg whites aside on a serving platter.
- Using a fork, mash the yolks until smooth. Add the mayonnaise, mustard, Worcestershire sauce, Tabasco sauce, and 1/4 cup of feta cheese. Stir the mixture until it is smooth and well combined.
- Season with salt and pepper to taste.
- Fill the Egg Whites:
- Transfer the yolk mixture to a food storage bag and seal it. Snip off one corner of the bag to create a makeshift piping bag.
- Pipe the yolk mixture into the cavity of each egg white, filling them generously.
- Garnish the Deviled Eggs:
- Top each deviled egg with a sprinkle of minced red onion, grilled corn, and a light dusting of chili powder.
- Finish with chopped cilantro and the remaining 1/4 cup of feta cheese for an extra burst of flavor.
- Serve and Enjoy:
- Serve the deviled eggs immediately or refrigerate them until ready to serve. These eggs are perfect as a party appetizer, a fun snack, or a delicious addition to any meal.
Nutritional Information:
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Calories: 110 kcal per serving
- Servings: 6 servings
Conclusion:
Mexican Street Corn Deviled Eggs are a delightful fusion of two beloved dishes, offering a unique flavor profile that’s both familiar and exciting. The creamy yolk mixture, paired with the tangy feta, sweet grilled corn, and a hint of spice from the chili powder, creates a mouthwatering appetizer that’s sure to be a hit at your next gathering. Whether you’re serving these eggs at a casual barbecue or a more formal event, they’re guaranteed to impress your guests and leave them craving more!
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Mexican Street Corn Deviled Eggs
- Total Time: 30 minutes
- Yield: 6 1x
Description
Mexican Street Corn Deviled Eggs bring a zesty twist to the traditional deviled egg, infusing the rich flavors of Mexican street corn into a beloved appetizer. The creamy yolk filling is enhanced with feta cheese, Worcestershire sauce, and a hint of spice from Tabasco, creating a delicious base that pairs perfectly with the grilled corn, red onion, and fresh cilantro garnish. The final touch of chili powder adds a subtle heat, making these deviled eggs a standout at any gathering.
Ingredients
12 eggs
1/4 cup mayonnaise
2 tablespoons prepared mustard
2 teaspoons Worcestershire sauce
Dash of Tabasco sauce
1/2 cup feta cheese, divided
Salt & pepper, to taste
1/4 cup minced red onion
1/2 cup grilled corn (approximately one ear)
Chili powder, for garnish
2 tablespoons chopped cilantro
Instructions
In a large pot, place the eggs and cover them with water, ensuring the water level is about 2 inches above the eggs. Bring the water to a boil over high heat.
Once the water reaches a boil, cover the pot and remove it from heat. Let the eggs sit for 10 minutes.
Place the pot in the sink and run cold water over the eggs until the water in the pot is completely cool. This stops the cooking process.
Peel each egg and slice them in half lengthwise. Remove the yolks and place them in a medium bowl.
Using a fork, mash the yolks until smooth. Add the mayonnaise, mustard, Worcestershire sauce, Tabasco sauce, and 1/4 cup of feta cheese. Stir together until smooth and well combined. Add salt and pepper to taste.
Transfer the yolk mixture to a food storage bag and seal it. Snip off one corner of the bag to use as a piping bag, then fill the cavity of each egg white with the yolk mixture.
Garnish each egg with minced red onion, grilled corn, a sprinkle of chili powder, and chopped cilantro.
Sprinkle the remaining 1/4 cup of feta cheese over the eggs for added flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 110