Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
- 1/2 cup corn kernels (fresh, canned, or thawed from frozen)
- 1 tablespoon cotija cheese, crumbled
- 1 tablespoon fresh cilantro, chopped
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 1 jalapeño, sliced (optional, for extra heat)
- 1/4 teaspoon smoked paprika, for garnish
If you’re out of cotija cheese, feta is a delightful substitute. For a touch of sweetness, you can also add a pinch of sugar to the corn mixture. These substitutions allow you to adapt the recipe based on what you have on hand, ensuring that cooking remains a joy, not a chore.
Instructions
- Place the eggs in a single layer in a saucepan and cover with water. Bring to a boil over medium-high heat, then remove from heat and let sit for 12 minutes. Transfer eggs to an ice bath to cool.
- Once cooled, peel the eggs and slice them in half lengthwise. Carefully remove the yolks and place them in a mixing bowl.
- Add the mayonnaise, lime juice, and chili powder to the yolks. Mash until smooth and well combined, adding salt and pepper to taste.
- Fold in the corn kernels, cotija cheese, and cilantro, mixing gently to combine. This blend should be creamy and slightly chunky.
- Spoon or pipe the yolk mixture back into the egg whites, filling each cavity generously.
- Garnish with a sprinkle of smoked paprika and a slice of jalapeño for a visual and flavorful kick.
As a tip, I often prepare the yolk mixture a day in advance when hosting guests. This allows the flavors to meld beautifully, and it gives me more time to enjoy the company of family and friends.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International