Ingredients
Scale
- 12 large eggs
- ¼ cup mayonnaise
- 1 teaspoon lime juice
- 1 can sweet corn (15.25 ounces)
- ¾ cup Cotija cheese (crumbled)
- 3 tablespoons cilantro (chopped)
- 2 jalapeño peppers (seeded and diced)
- Chili powder for seasoning
- 1 tablespoon canola oil
- ½ teaspoon garlic (minced)
- ½ teaspoon kosher salt
Instructions
- Boil the eggs in a large pot covered with cold water; bring to a boil, then let rest off the heat for 14 minutes.
- Transfer cooked eggs to an ice bath to cool before peeling.
- In a cast-iron skillet, heat canola oil over medium-high heat and toast the sweet corn until golden brown, adding minced garlic near the end.
- Mash egg yolks with mayonnaise, lime juice, salt, half of the Cotija cheese, cilantro, jalapeños, and chili powder until smooth.
- Fill each egg white half with the mixture and top with remaining cheese, cilantro, and jalapeños.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Boiling, Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 deviled egg half (approximately 30g)
- Calories: 70
- Sugar: 0g
- Sodium: 125mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 90mg