Mexican Street Corn Deviled Eggs with a Korean Twist
 
Prep time
Cook time
Total time
 
Switch up your usual deviled egg routine with this street corn version that has a fusion twist! They're savory, sweet, and totally delish.
Serves: 12
Ingredients
  • 12 Eggs, boiled
  • 1 tbsp. Sesame Oil
  • ½ cup Corn Kernels
  • ¼ cup Mayonnaise
  • 3 tbsp. Crumbled Cojita Cheese
  • ¼ tsp. Salt
  • ½ tsp. Sweet Paprika
  • 1 tsp. Dijon Mustard
  • 2 tbsp. Sliced Chives, divided
  • 1 tbsp. Gochujang Chili Flakes, for garnish
  • 1 tbsp. White Sesame Seeds, for garnish
  • 2 tbsp. Chopped Cilantro, for garnish
Instructions
  1. Bring a large pot of water to a boil. Salt the water if desired. Add the eggs and bring back to a boil. Once boiling, turn the heat off and cover. Allow to sit for 12 minutes. Take the eggs out of the water with tongs and place in an ice bath for cooling.
  2. While the eggs are cooking, saute the corn kernels in sesame oil until slightly browned. This will take about 5 minutes, then set aside.
  3. Cut the eggs in half, removing the yolks and placing in a large bowl. Mix the egg yolks together with mayonnaise, crumbled cojita cheese, salt, paprika, dijon mustard, and half of the chives.
  4. Evenly divide the yolk mixture among the egg white halves. Garnish each one with gochujang chili flakes, sesame seeds, browned corn kernels, remaining chives, and chopped cilantro. Serve immediately.
Recipe by Slice of Jess at https://sliceofjess.com/mexican-street-corn-deviled-eggs-with-a-korean-twist/