Mexican Street Corn Eggs (Print Version)
Eggs filled with creamy avocado, tangy lime, smoky corn, cotija cheese, and a hint of jalapeño heat.
# What You'll Need:
→ Eggs
01 -
12 large eggs
→ Filling
02 -
1 ripe avocado, peeled and pitted
03 -
1 tablespoon fresh lime juice
04 -
2 tablespoons finely diced shallot
05 -
1/4 teaspoon salt
→ Topping
06 -
1/2 cup grilled corn kernels
07 -
1/4 cup crumbled Cotija cheese
08 -
1 small jalapeño, thinly sliced and seeds removed
09 -
1 tablespoon Tajín seasoning (optional)
# Steps to Follow:
01 -
Place eggs in boiling water and cook for 10 minutes until yolks are set but not chalky. Transfer immediately to an ice bath to cool and stop cooking. Peel once fully cooled.
02 -
Cut eggs lengthwise and scoop yolks into a mixing bowl. Mash with avocado until smooth. Stir in lime juice, diced shallot, and salt until light and creamy.
03 -
Pat egg white halves completely dry. Dip the cut sides into Tajín seasoning if using to add smoky, tangy flavor and vibrant color.
04 -
Pipe or spoon the avocado-yolk mixture evenly into each egg white half.
05 -
Top each filled egg with grilled corn kernels, crumbled Cotija cheese, and jalapeño slices. Sprinkle additional Tajín if desired.
06 -
Serve fresh for optimal taste and texture. Can be prepared a few hours ahead and chilled, but garnish just before serving to maintain freshness.
# Additional Notes:
01 -
Use fully dry egg whites before applying Tajín to prevent sliding.
02 -
Roast frozen or canned corn in a skillet if fresh corn is unavailable.
03 -
Feta cheese can substitute for Cotija if needed.
04 -
Adjust jalapeño amount to control spice level.