Switch up your usual deviled egg routine with this street corn version that has a fusion twist! They’re savory, sweet, and totally delish.
Let’s talk about the perfect party appetizer. We’re officially on school breaks, so let the entertaining season begin. We usually have people over about 2 – 3 times per week during the solstice of summer. These little babies are a tasty option for cookouts, bringing to the pool over an ice tray, or simply served as a starter at your next dinner party.
Are you a deviled egg lover like me? Make sure to try these Sweet Potato Gems, my Miso-Spiked Deviled Eggs, or mash those up and make this Miso Deviled Egg Salad Sandwich.
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INGREDIENTS FOR THIS RECIPE:
Growing up in California, I naturally gravitate towards Mexican fare. However, one of my favorite food trucks in San Francisco is Señor Sisig, which is actually a fusion of Mexican and Filipino. Stay tuned, I’ll probably be making my own riff of one of their marvelous burritos soon. I know they’re completely different cultures, but I like to mix-in Korean flavors in a variety of dishes. If you’ve been to my little corner of the internet before, you’re well aware of that. I’ve got my Kimchi Cheeseburger Egg Rolls, these Gochujang Chicken Thighs, or my Korean Bird Dogs (perfect for summer!). Here’s everything you’ll need for these Korean-ish deviled eggs:
- Boiled Eggs
- Sesame Oil
- Corn Kernels
- Mayonnaise
- Cojita Cheese
- Salt
- Paprika
- Dijon Mustard
- Chives
- Gochujang Chili Flakes
- White Sesame Seeds
- Fresh Cilantro
I’m not kidding when I say that these little handhelds are a total flavor bomb. Seriously, they’re pop-it-in-your-mouth fantastic. Trust me, if you bring these to a friendly gathering, you’ll be the talk of the party.
I partnered with Earth Fare last year for recipe development. I absolutely love working with them, as they carry so many interesting, international ingredients within every single aisle at their grocery stores. This fun fact really inspires me to make something new when I’m there during my weekly shopping haul. What are some of your favorite new-to-you items that you like to play around with in the kitchen?
MORE RECIPES YOU’LL ENJOY:
Chicken Meatball Asian Lettuce Wraps
Super Refreshing Vietnamese Spring Rolls
Kimchi Burger Sliders with Gochujang Mayo
Weeknight Grilled Sesame Chicken
Protein-Packed Grated Egg Biscuits
Cheesy Crab Rangoon Dip Stuffed Pasta
Creamy and Versatile Miso Dressing
Korean Chicken Fettuccini Noodles
Super Easy Peanut Sesame Noodles
Air Fryer Crack Chicken Egg Rolls
CLICK HERE TO VIEW ALL RECIPES!
- 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
- 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.
- While the eggs are cooking, saute the corn kernels in sesame oil until slightly browned. This will take about 5 minutes, then set aside.
- 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.
- 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.
NOTES ON THIS RECIPE:
- I like to sauté the corn kernels in sesame oil in a skillet because it gives it that little bit of nutty flavor. This isn’t completely necessary… if you want to sauté the kernels in butter that would work too. Or you can grill the corn on the cob and cut it off before assembling.
- Cojita is a Mexican cheese you can find at most grocery stores. If you are having a difficult time locating it, you can certainly substitute with feta or queso fresco. Just make note, feta and queso fresco aren’t as salty, so might want to taste the yolk mixture to see if you need to add a little more salt.
- Any leftovers (which would be surprising) should be kept refrigerated in a sealed container and consumed within the next day or two.
This post is sponsored in partnership with Earth Fare. Per the usual, all opinions here are mine alone and I would never recommend a product or grocery store that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!
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