Street Corn Deviled Eggs

Ingredients:

• 12 Good Nature Eggs
• 1/2 cup Señora Verde Mexican-Style Corn
• 1/3 cup Kurtz Mayonnaise
• 1/4 cup La Tierra de Sabores Cotija Cheese, finely crumbled
• 1 Lime, juiced and zested
• 2 Tbsp. Cilantro, finely chopped
• 1 tsp. Kurtz Dijon Mustard
• 1/2 tsp. Marcum Chili Powder
• 1/2 tsp. Marcum Paprika
• 1/4 tsp. Marcum Cumin
• 1/4 tsp. Marcum Salt
• 1/4 tsp. Marcum Ground Black Pepper
• 1 Tbsp Fresh Jalapeño, finely minced
• Fresh Pickled Red Onion, garnish

Directions:

1. Place eggs in a large saucepan and cover with cold water. Bring to a boil over medium-high heat.
2. Once boiling, remove from heat, cover, and let stand for 12 minutes.
3. Transfer eggs to an ice-water bath and cool for 15 minutes, then peel.
4. Slice eggs in half lengthwise and carefully remove the yolks into a medium bowl.
5. Mash egg yolks with mayonnaise, mustard, lime juice, lime zest, chili powder, paprika, cumin, salt, and black pepper until smooth.
6. Fold in the corn kernels (reserve 2 Tbsp. of corn for garnish), Cotija cheese, cilantro, and jalapeño if using.
7. Spoon or pipe the filling evenly into the egg white halves.
8. Top each deviled egg with the reserved corn, additional Cotija cheese, pickled red onion and cilantro.
9. Chill until serving. Keep refrigerated and serve within 2 hours of setting out.

Recipe tips:

• For the smoothest filling, press the cooked yolks through a fine-mesh sieve before mixing.
• For food safety, refrigerate promptly and discard eggs left above 40°F for more than 2 hours (1 hour above 90°F).
• Add 1 tsp of jalapeno juice when making the filling for even spicier flavor.