Elote Deviled Eggs

Ingredients

• 6 large eggs

• 1 (15 oz) can corn, drained

• 1/4 cup mayonnaise

• 2 tablespoons sour cream

• 1 tablespoon lime juice

• 1/2 teaspoon chili powder

• 1/2 teaspoon ground cumin

• 1/4 teaspoon garlic powder

• Salt and pepper, to taste

• 1/4 cup crumbled La Morenita Queso Cotija

• Fresh cilantro, chopped, for garnish

• Tajín, for garnish

Directions

1. Hard boil eggs, peel, and slice in half lengthwise. Remove yolks and set whites aside

2. In a bowl, mash yolks with corn, mayonnaise, sour cream, lime juice, chili powder, cumin, garlic powder, salt, and pepper

3. Spoon or pipe filling back into egg white halves

4. Top with crumbled La Morenita Queso Cotija, chopped cilantro, and a dusting of Tajín

5. Serve chilled or at room temperature