Mexican Street Corn Deviled Eggs

Recipe by Michele Kusma, Columbus, Ohio
First place, Deviled Egg Live Challenge (Amateur and Professional), 2017

Baking temperature: n/a
Baking time: n/a
Yield: 12 servings

Ingredients

• 6 hard-boiled eggs, cut in half lengthwise
• ¼ c finely crumbled cotija cheese
• 2 T Hellman’s Light mayonnaise
• 2 T Miracle Whip Light
• 1/8 t ground mustard powder
• 1/8 t garlic powder
• 1/8 t chili powder, + additional for garnish
• ½ T fresh squeezed lime juice
• Salt, to taste
• ¼ c roasted corn (canned or frozen)
• 12 cilantro leaves, for garnish

Instructions

• Place the yolks of the eggs and the cotija cheese in the bowl of a food processor, fitted with the S-blade. Pulse several times until well combined. Add the Hellman’s, Miracle Whip, mustard powder, garlic powder, chili powder and lime juice and process until smooth, approximately 15-20 seconds. Taste and add salt if desired
• Remove the blade from the food processor and stir in the roasted corn into the yolks. Place the yolk mixture in a large zip-top plastic bag. Seal the top of the bag, then cut off a small corner
• Place the egg whites on a serving platter. Squeeze an even amount of the yolk mixture into each egg white. Sprinkle eggs with additional chili powder, then top each egg with a cilantro leaf
• Serve immediately or refrigerate up to 2 days