Elote Deviled Eggs

Course: Appetizer

Ingredients:

• 6 large eggs

• 1 15oz. can of corn, drained

• 1/4 cup mayonnaise

• 2 tablespoons sour cream

• 1 tablespoon lime juice

• 1/2 teaspoon chili powder

• 1/2 teaspoon ground cumin

• 1/4 teaspoon garlic powder

• Salt and pepper, to taste

• 1/4 cup crumbled cotija cheese

• Fresh cilantro, chopped, for garnish

• Tajin, for garnish

Instructions:

1. Place the eggs in a single layer in a saucepan, cover with water, and bring to a boil.

2. Boil for 10 minutes then transfer the eggs to an ice water bath to cool completely.

3. Once cooled, peel the eggs and slice them in half lengthwise. Remove the yolks and set aside.

4. Preheat a pan to medium-high heat.

5. Add the drained corn to the pan and cook for 8-10 minutes, stirring occasionally until lightly charred.

6. In a mixing bowl, mash the egg yolks with a fork until smooth.

7. Add the mayonnaise, sour cream, lime juice, chili powder, ground cumin, garlic powder, salt, and pepper to the mashed yolks. Mix until well combined.

8. Fold in the charred corn kernels and crumbled cotija cheese until evenly distributed throughout the filling mixture.

9. Sprinkle Tajin onto a small plate then dip the cut side of the egg white halves into the Tajin.

10. Spoon or pipe the elote deviled egg filling into the hollowed-out egg white halves.

11. Garnish each deviled egg with chopped fresh cilantro then place the prepared elote deviled eggs in the refrigerator to chill for at least 30 minutes before serving.

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