Ingredients
- 6 large eggs
- 1 ripe avocado, peeled and pitted
- 1/4 cup sour cream
- 1 tablespoon fresh lime juice
- 1 cup corn kernels (fresh, canned and drained, or thawed frozen)
- 1 tablespoon mayonnaise
- 1/4 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon cayenne pepper (optional)
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 1/3 cup cotija cheese, crumbled
- 1 tablespoon fresh cilantro, finely chopped
- 1 teaspoon olive oil
Instructions
- Place eggs in a saucepan and cover with cold water. Bring to a boil, then cover, remove from heat, and let sit 10–12 minutes.
- Transfer eggs to an ice bath to cool completely. Peel and slice in half lengthwise.
- Remove yolks and place in a bowl. Arrange egg whites on a serving platter.
- Add avocado, sour cream, lime juice, mayonnaise, salt, and black pepper to yolks. Mash until smooth and creamy.
- Spoon or pipe the filling into egg white halves.
- Heat olive oil in a skillet over medium heat. Add corn and cook 4–5 minutes until slightly charred.
- Stir in chili powder, smoked paprika, and cayenne (if using). Cook 1 more minute and cool slightly.
- Spoon seasoned corn over filled eggs.
- Top with cotija cheese and chopped cilantro.
- Serve immediately or refrigerate until ready to serve.
Notes
- Use lime juice to help prevent avocado browning.
- Keep corn topping separate if making ahead for best texture.
- Do not overcook eggs to avoid green ring around yolks.
- Store refrigerated up to 2 days.
- Adjust cayenne for desired spice level.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 2 egg halves
- Calories: 210 kcal
- Sugar: 3 g
- Sodium: 260 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 190 mg
