Ingredients
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12 large eggs
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1 tbsp olive oil
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3/4 cup frozen corn kernels, thawed
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1/2 tsp chili powder, plus more to garnish
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1 lime
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1/3 cup mayonnaise
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2 tsp Dijon mustard
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1/4 cup crumbled Cotija cheese or feta cheese, plus more to garnish
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Cilantro leaves, to garnish
Steps
1
Place the eggs in a large pot and add enough cold water to cover by 2 inches. Bring to a boil on high. Immediately remove from heat and cover with lid. Let stand 12 min. Drain and rinse eggs with cold water until cool.
2
Meanwhile, in a small skillet, heat the oil on medium-high. Add the corn and chili powder. Season with salt and pepper. Cook 4–5 min., until warm, stirring frequently. Set aside 2 tbsp corn for garnish.
3
Peel eggs and cut in half lengthwise. Into the bowl of a food processor, grate ½ tsp zest from the lime and squeeze 1 tbsp juice. Remove yolks and add to bowl. Add the mayonnaise, Dijon, cheese, and remaining corn. Season with salt and pepper. Pulse until mixture is mostly smooth. Transfer mixture to a resealable gallon-size bag.
4
Arrange egg whites on a platter. With kitchen shears, snip off corner of bag. Pipe mixture into cavities of egg whites. Garnish with the cilantro, Cotija, reserved corn, and an extra dash of chili powder, if desired.
