Ingredients
Scale
- 12 large eggs
- ¼ cup mayonnaise
- 1 tablespoon canola oil
- 1 can sweet corn
- ¾ cup Cotija cheese (divided)
- 3 tablespoons cilantro (divided)
- 2 jalapeño peppers (divided)
- 1 teaspoon lime juice
- ½ teaspoon garlic (minced)
- ½ teaspoon kosher salt
- 1 teaspoon chili powder
Instructions
- Boil the eggs in a large pot with water covering them completely. Once boiling, cover and let them rest off the heat for 14 minutes.
- Transfer eggs to an ice bath to cool.
- In a skillet, heat canola oil over medium-high heat. Add drained sweet corn and toast until golden brown (~15 minutes). Stir in minced garlic for the final minute.
- In a bowl, combine cooled egg yolks with mayonnaise, lime juice, salt, toasted corn mixture (reserve some for garnishing), Cotija cheese (reserve some), chopped cilantro (reserve some), diced jalapeños (reserve some), and chili powder. Mix until smooth.
- Fill halved egg whites with the mixture and garnish as desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Boiling, Skillet Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 deviled egg
- Calories: 80
- Sugar: 0g
- Sodium: 170mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 185mg