Mexican Street Corn Eggs (Print Format)
Creamy eggs filled with avocado and lime, topped with smoky corn and cotija cheese for a fresh, vibrant bite.
# Ingredients:
→ Eggs
01 -
6 large hard-boiled eggs
→ Filling
02 -
1 ripe avocado
03 -
½ shallot, finely diced
04 -
1 teaspoon fresh lime juice (from about ⅓ lime)
05 -
Salt, to taste
→ Toppings
06 -
½ ear grilled or roasted corn (approximately 3 to 4 tablespoons kernels)
07 -
2 tablespoons crumbled Cotija cheese (or feta as substitute)
08 -
1 small jalapeño, thinly sliced with seeds removed
09 -
1 tablespoon Tajín seasoning (optional, for garnish and flavor enhancement)
# Steps:
01 -
Bring a pot of water to a rolling boil. Gently add eggs and boil for 10 minutes. Immediately transfer eggs to an ice bath; cool completely before peeling.
02 -
Slice peeled eggs lengthwise and carefully remove yolks into a bowl. Mash yolks with avocado, lime juice, diced shallot, and salt until smooth and creamy.
03 -
Ensure egg white halves are completely dry. Dip the cut side of egg whites into Tajín seasoning to add smoky and citrusy notes, if desired.
04 -
Spoon or pipe the avocado and yolk mixture evenly back into the egg white halves.
05 -
Top each stuffed egg with grilled corn kernels, crumbled Cotija cheese, and a jalapeño slice. Optionally, sprinkle additional Tajín seasoning.
06 -
Serve immediately for best flavor and presentation, or refrigerate for a few hours before serving.
# Tips:
01 -
For best results, roast frozen or canned corn in a skillet if fresh corn is unavailable.
02 -
Replacing Cotija cheese with feta is an acceptable substitute.
03 -
Adjust jalapeño quantity or add hot sauce for preferred spice level.
04 -
Completely dry egg whites before dipping in Tajín to avoid moisture-related streaking.