Street Corn Deviled Eggs

Ingredients

• 6 eggs

• 2 corn on the cob

• 1 tablespoons liquid butter

• 3 tablespoons Mayo

• 2 tablespoons Mexican Crema

• 1/4 cup cotija cheese grated

• 3 tablespoons cilantro chopped fine

• 1 lime, Juice

• 1 green onions, sliced thinly

• 1/2 cup Tajin

• 1/2 cup flaming hot Cheetos, crushed fine
  

Directions

1. Place your eggs in a pot and cover with cold water, bring to a boil. Once boiling turn off heat and cover allow to rest 5 minutes.

2. Remove from water and add cold water. This will ensure easy peeling.

3. Heat a sauté pan over high heat until smoking. Add 1 tsp of oil and the corn and cook until charred. About 5 minutes.

4. In a bowl mix together the yolks, corn, mayo, crema, butter, lime, and the cotija cheese.

5. Dip the eggs halves into the hot Cheetos dust or Tajin

6. Fill a piping/ziploc bag with the yolk mixture. Snip the corner of bag and squeeze into each egg half.

7. Garnish with scallion or cilantro

8. Set in fridge for 15 minutes to cool Enjoy !