Egglotes

I'm months late getting this recipe written down, but better late than never, or whatever aphorism you'd like to use to help me feel better. As you may know, I regularly compete in my friend's annual Deviled Egg Pageant (previously, I've made Honey Nut Goat Cheese Deviled Eggs, Taco Deviled Eggs, Roasted Garlic Deviled Eggs, and Dill & Stone Ground Mustard Deviled Eggs). For 2017's competition, I made egglotes (elotes in egg form!) and ended up winning Audience Choice! I think that this recipe was the best of my homemade deviled egg recipes so far, and I'm not sure how I'll top it next year. This recipe makes 24 deviled eggs.

 
Prep Time: 60 minutes - you may not need all of this time, but set aside enough time
Cook Time: 15 minutes

Ingredients
Twelve (12) hard-boiled eggs, peeled**
Three (3) ears of corn, shucked and cleaned
1/4 cup of mayonnaise
1/8 cup of cotija cheese, grated - this is the ideal cheese for this dish, but if you can't find it, you can use a very hard and sharp parmesan
One (1) tablespoon of fresh lime juice
One (1) teaspoon of cayenne
Lime wedges, cilantro, and paprika to garnish

Directions
Soak ears of corn in water for at least 30 minutes.
Broil corn (bake at 450F degrees) for 10 minutes until browned.

Slice corn kernels off of the cob and place into a small mixing bowl.
After boiling and shelling your eggs,** let them cool. One they are cool, slice them in half and spoon the yolk into a different (larger) mixing bowl.
Set egg whites aside.
Add cotija cheese, mayonnaise (add slowly and to your taste), cayenne, and lime juice to the bowl with the egg yolks in it.

Mix until blended and fluffy like your average deviled egg mixture. At this point, taste the mixture and add more ingredients to your taste; you may want it a little saltier and you can add more cotija, or spicier and you can add more cayenne, etc.
Add the corn and fold into the mixture until incorporated.
Spoon the mixture into a sandwich baggie and cut one small corner off. You will use this the same way that you would use to frost a cake.
Fill each egg white with the yolk mixture.

When you are ready to serve them, sprinkle cotija and paprika on top, and garnish with either a lime wedge or cilanto leaf (or both!).
Enjoy!

**Note: After years of frustrated crying and bleeding fingers from peeling stubborn boiled eggs, I have found the perfect method that works. I have used it multiple times now and it works each time! Enter: The Pioneer Woman's easy-to-peel egg method.