Elote Deviled Eggs Recipe
Roasted corn, seasoned cream sauce, cilantro, cotija cheese. *can be made with Gulf seafood
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Ingredients
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Eggs
Roasted Corn Mixture
Cream Sauce
Garnish
Method
Egg Preparation
- 1
Boil the Eggs
Place the large eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium-high heat. Once boiling, cover the pan, remove from heat, and let the eggs sit for 12 minutes.
- 2
Roasted Corn Mixture
- 3
Roast the Corn
In a skillet, heat the olive oil over medium heat. Add the fresh corn kernels, salt, black pepper, and smoked paprika. Sauté for about 5-7 minutes until the corn is slightly charred and tender. Remove from heat and let cool.
Cream Sauce
- 4
Prepare the Cream Sauce
In a mixing bowl, combine the mayonnaise, sour cream, lime juice, chopped cilantro, and crumbled cotija cheese. Mix well until all ingredients are fully incorporated.
- 5
Combine with Corn
Add the cooled roasted corn mixture to the cream sauce and mix until the corn is evenly distributed throughout the sauce.
Assembling the Deviled Eggs
- 6
Fill the Egg Whites
Spoon or pipe the corn and cream mixture into the egg white halves.
- 7
Garnish
Sprinkle additional cotija cheese and chopped cilantro on top of the filled eggs. Serve with lime wedges on the side.
