Elote and Huevo met at a bar and 9 months later these Mexican street corn deviled eggs were born! Made with mayo, cotija, lime juice, Tajin, and of course corn.

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Over 10 years ago I graduated with my PhD and started my academic researcher journey. And after finishing my 120 payments towards the PSLF program in September, I just found out that the remainder of my student loans have disappeared! Better yet, they will be paying me back for all the payments over the required 120 made while waiting for this to go through. Holy freaking ray!

Meanwhile, these Mexican street corn deviled eggs have literally zero to do with this story, it’s just what I had planned to share today in honor of National corn on the cob day. Even though technically the corn is no longer on the cob, traditional Mexican street corn is and was the inspiration.

It wasn’t a stretch to turn traditional deviled eggs into Mexican street corn deviled eggs since the main component is mayo for both. Just swap out the mustard and vinegar for cotija cheese and lime juice. The fancy part involved dipping the hard boiled egg white shells into a mixture of tajin and smoked paprika before filling them back up again, and topping with lime zest, extra corn, and cilantro. Just like that, you’ve got yourself a deviled egg ready for summer parties.

One small dilemma about adding corn to the filling is that you may have some leftover unless you super stuff the eggs, which I don’t really see as a problem. Otherwise you can pipe the leftovers straight into your face like I did. The only other problem I could see happening is if you can’t find Tajin. Don’t you dare skip out! Instead make homemade Tajin by mixing ancho chile powder, chipotle powder, lime zest (or powder), and salt.

MEXICAN STREET CORN DEVILED EGGS

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Yield: 2 Dozen Prep Time: 10 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 12 eggs
• 1/2 cup mayonnaise
• 2 Tbsp crumbled cotija cheese
• 1 Tbsp fresh lime juice
• Corn kernels from 2 ears of corn, larger pieces* reserved for garnish
• 2 Tbsp tajin
• 2 tsp smoked paprika
• Fresh cilantro, for garnish

Directions

1. In a pot of salted water, add the eggs. Bring to a boil, cover, remove from heat, and let cook until hard boiled, approximately 15 minutes (I love my egg indicator). Drain and let cool.
2. Once cool, remove the sell, cut in half lengthwise, and scoop the yolks into a medium bowl. Place the hard boiled whites on a tray.
3. Add the mayonnaise, cotija, and lime juice to the bowl with the yolks. Blend until smooth. Stir in the corn kernels. Set aside.
4. In a small shallow dish or bowl, mix together the tajin and smoked paprika. Dip the flat sides of the hard boiled whites into the mixture and place back on the tray.
5. Spoon or pipe filling back into the egg whites**. Sprinkle with more cotija, larger chunks of corn, and cilantro. Chill until ready to serve.

Notes

*When cutting the corn kernels off the cob, some will stay stuck together, Save these for garnish! **You may have excess filling if you don't pile them high. If so, enjoy straight up!

Source: Adapted from my BBQ Deviled Eggs.

Why mix up cocktails one at a time when you can make a batch? This pitcher paloma cocktail recipe is so refreshing everyone will want a glass. Don’t forget the Tajin-salt rim!

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I made this batched pitcher paloma cocktail recipe for a neighborhood potluck and it was very popular. I normally don’t enjoy grapefruit, but the combination with fresh lime and smoky mezcal made for a rich get refreshing beverage. Prefer a mocktail version? Either substitute with your favorite non-alcoholic tequila, lime juice, or more sparkling water.

No matter which way you make it, this pitcher paloma cocktail is the perfect beverage for all your summer cookouts and BBQs – after all it’s BBQ week! May I suggest serving it with corn spoon bread, scalloped potatoes with bacon & jalapeno, foolproof ribs, or something else from the list below from a few foodie friends of mine also participating in BBQ week.

Welcome to #BBQWeek where we celebrate all things barbecue related! From slow cooked pulled pork to grilled chicken, salsa and sides, and delicious pies there’s a recipe that’s perfect for your summer cookout parties.

Monday’s #BBQWeek Recipes

• BBQ Dry Rub Seasoning from Blogghetti
• Cheesy Corn Dip from Art of Natural Living
• Chicken Bacon Ranch Pasta Salad from Our Crafty Mom
• Grilled Chicken Salad with Blueberry Vinaigrette from Jolene’s Recipe Journal
• Margarita Jello Shots from Easy Recipes for One
• Pellet Smoked Weisswurst from A Day in the Life on the Farm
• Red, White, and Blue Potato Salad from Karen’s Kitchen Stories
• Smoked Leg of Lamb from A Kitchen Hoor’s Adventures

PITCHER PALOMA COCKTAIL RECIPE

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Yield: 8 Servings Prep Time: 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

COCKTAILS

• 16 oz. fresh squeezed grapefruit juice
• 16 oz. mezcal*
• 2 oz. fresh squeezed lime juice
• 2 oz. agave nectar**
• 1/2 tsp salt
• Ice
• 16 oz. cold sparkling water

GARNISH

• 2 Tbsp Tajin
• 2 Tbsp smoked coarse salt***
• Grapefruit or lime slices

Directions

1. In a large pitcher, stir together the grapefruit juice, mezcal, lime juice, agave, and salt. Cover and chill until ready to serve****.
2. Before serving, combine salt and Tajin in a shallow bowl or small plate. Rub the rim of the glasses with a lime wedge and invert into the Tajin-salt mixture to coat.
3. Fill classes 3/4 with ice, 3/4 with Paloma, top with sparkling water, garnish with a slice of grapefruit or lime and serve.

Notes

*Or tequila if you prefer, mezcal gives a little smoky flavor. **Or simple syrup. ***Regular coarse salt also works. ****Best served same day.

Source: Adapted from The Kitchn.