Mexican Street Corn Deviled Eggs

Ingredients

6 large eggs

½ teaspoon olive oil

⅓ cup frozen fire-roasted corn

3 tablespoons sour cream

½ tablespoon Dijon mustard

2 tablespoons crumbled cotija cheese, plus more for garnish

½ teaspoon paprika

¼ teaspoon chili powder, plus more for garnish

Dash of hot sauce

Pinch kosher salt

2 tablespoons chopped cilantro for garnish

Directions

1. Boil the eggs until firm, 12-14 minutes.

2. While the eggs are cooking, fill a large bowl with ice and water.

3. When the eggs are done, carefully transfer them to the ice bath using a slotted spoon. Let them sit in the ice bath until they’re cool enough to handle.

4. While the eggs are cooling down, heat oil in a small skillet over medium-high heat. Add frozen corn and saute for 3-4 minutes until warmed through. Set aside a small amount to use for garnish.

5. When the eggs are cooked, peel and slice each egg in half lengthwise and carefully scoop the cooked yolks into a bowl using a small spoon.

6. To the bowl of cooked yolks, add the corn, sour cream, Dijon, cotija cheese, paprika, hot sauce, chili powder, and salt. Stir to combine.

7. Carefully spoon the mixture into each hole

8. Garnish the eggs with the reserved corn, cotija cheese, a dash of chili powder, and cilantro