Elote Deviled Eggs

• 150 g (3 large eggs) — Large whole eggs, raw
• 40 g — Frozen corn kernels
• 30 g (2 tbsp) — Plain nonfat Greek yogurt
• 8 g, finely crumbled — Cotija cheese
• 8 g (about 1 1/2 tsp) — Fresh lime juice
• 0.8 g (about 1/3 tsp) — Chile-lime seasoning
• 4 g, chopped — Fresh cilantro
• 0.2 g (small pinch) — Fine salt

Method

1. 1Cook the eggsCover the eggs with water, bring to a boil, cover the pan, remove it from the heat, and leave for 9 minutes.9 minLook for: The whites and yolks set fully without a translucent center.
2. 2Char the cornDuring the final 3 minutes, cook the frozen corn in a dry skillet over medium-high for 2 to 3 minutes.3 min · 165°FLook for: The corn is steaming, reaches 165°F, and has a few golden spots.
3. 3Cool the eggs and cornRun cold water over the eggs for 2 minutes and spread the corn on a clean plate to cool.2 minLook for: The eggs are cool enough to handle and the corn is no longer steaming.Safety: Drain hot water away from your face.
4. 4Peel and halve the eggsPeel the eggs, check for shell fragments, and cut each one lengthwise.Look for: All six white halves are intact and the yolks are fully set.
5. 5Make the elote fillingMash the yolks with yogurt, lime juice, half the chile-lime seasoning, and salt for 60 seconds.1 minLook for: The filling is creamy with no dry yolk crumbs.
6. 6Fold in corn and cotijaFold half the cooled corn and half the cotija into the yolk mixture.Look for: Small corn and cheese pieces remain visible in the creamy filling.
7. 7Fill the egg halvesDivide all the filling evenly among the six egg whites.Look for: Every white is generously filled without overflowing.
8. 8Add the toppingsTop with the remaining corn, cotija, chile-lime seasoning, and cilantro and serve chilled.Look for: Each half shows corn, cheese, red chile-lime speckles, and green cilantro.Safety: Keep the deviled eggs at 40°F or colder.