Ingredients
Equipment
Method
- Place eggs in a large pot and cover with cold water by about an inch. Bring to a boil over high heat. Once boiling, remove from heat, cover, and let stand for 10-12 minutes.
- Drain the hot water and immediately fill the pot with ice water to stop the cooking. Let the eggs cool for at least 10 minutes.
- Peel the cooled eggs and slice them in half lengthwise. Scoop out the yolks into a medium mixing bowl and place the egg white halves on a serving platter.
- Mash the egg yolks with a fork until smooth. Add the mayonnaise, sour cream, lime juice, chili powder, cumin, salt, and pepper. Mix until well combined and creamy.
- In a small bowl, combine the corn kernels, crumbled cotija cheese, chopped cilantro, mayonnaise, lime juice, and a pinch of chili powder. Stir to combine.
- Spoon or pipe the yolk mixture evenly into the egg white halves.
- Top each deviled egg with a small spoonful of the elote mixture.
- Chill the deviled eggs for at least 10 minutes before serving.
Notes
For a spicier kick, add a pinch of cayenne pepper to the yolk mixture. You can also grill or pan-fry the corn kernels before adding them to the topping for a smoky flavor.