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The first step in making deviled eggs is boiling the eggs. To achieve perfect hard-boiled eggs, follow this technique:

Street Corn Deviled Eggs

Elevate your appetizer game with Street Corn Deviled Eggs, a delightful fusion of traditional Mexican street corn flavors and classic deviled eggs. This innovative dish combines creamy egg filling with fresh, crunchy corn, zesty lime, and savory Cotija cheese for a vibrant taste experience. Perfect for any gathering, these visually stunning bites are sure to impress your guests. Discover how to make them today! #DeviledEggs #StreetCorn #MexicanFlavors #FoodFusion #Appetizers #PartyFood #CookingAtHome #CulinaryTraditions
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Ingredients
  

6 large eggs

2 tablespoons mayonnaise

1 tablespoon sour cream

1 teaspoon Dijon mustard

1 cup fresh corn (cooked and cooled, or canned corn)

1/4 cup crumbled cotija cheese

1 tablespoon chopped fresh cilantro

1 lime (juiced and zested)

1/2 teaspoon chili powder

Salt and pepper to taste

Dash of hot sauce (optional)

Extra cotija cheese and cilantro for garnish

Instructions
 

Boil the Eggs: Place the eggs in a pot and cover them with cold water. Bring to a boil over medium-high heat, then cover and remove from heat. Let sit for 12-15 minutes.

    Cool and Peel: Transfer the eggs to an ice bath to cool for about 5 minutes. Once cooled, peel the eggs gently under running water.

      Prepare the Filling: Cut each egg in half lengthwise and remove the yolks, placing them in a mixing bowl. Set the egg whites aside.

        Mix the Filling: To the yolks, add the mayonnaise, sour cream, Dijon mustard, lime juice, lime zest, chili powder, salt, and pepper. Mash and mix until smooth and creamy.

          Add Corn and Cheese: Fold in the cooked corn, cotija cheese, and chopped cilantro gently to retain some texture. Taste and adjust seasoning as needed.

            Fill the Egg Whites: Using a spoon or a piping bag, fill each egg white half with the creamy corn mixture generously.

              Garnish: Sprinkle additional cotija cheese and cilantro on top of each deviled egg. Add a dash of hot sauce to each if desired.

                Chill and Serve: Refrigerate for at least 30 minutes before serving to let the flavors meld. Serve cold and enjoy!

                  Prep Time: 15 minutes | Total Time: 1 hour | Servings: 12 egg halves