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Corn Esquites Stuffed Eggs

10 mins
30 mins
Low
4.5
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This Mexican recipe for Huevos Rellenos de Esquite or Corn Stuffed Eggs is an original combination for a delicious breakfast. Had you thought about filling something with corn? The delicious flavor of boiled corn with the characteristic piquin pepper will make your breakfast completely different. Enjoy these Corn Stuffed Eggs and give your recipes a twist.
Learn more about Marielle Henaine

Ingredients

5 portions
  • 2 tablespoons corn oil, for corn esquites
  • 1/4 cups white onion, for the corn esquites
  • 2 tablespoons garlic, for the corn esquites
  • 2 cups whole kernel corn, white, for the corn esquites
  • 1/4 cups fresh epazote, for the corn esquites
  • 4 dried chile de árbol peppers, for the corn esquites
  • 1/4 cups fresh coriander, with everything and the root, for the corn esquites
  • 4 cups chicken soup, for the corn esquites
  • 1 pinch salt
  • 10 eggs
  • enough Water
  • 1 cup mayonnaise
  • 1 tablespoon chilli powder
  • 1 tablespoon lemon juice
  • enough lemon juice
  • enough fresh cheese, fallen apart
  • enough chilli powder, to decorate

Preparation

For the corn esquites, in a pot heat the corn oil and cook the onion with the garlic, add the corn, the epazote and cook until they are bright. Add the chile de árbol, cilantro and fill with the chicken broth, season to your liking and cook until the liquid is reduced. Reserve.
In an oven with cold water, cook the eggs for approximately 10 to 12 minutes, remove from the boil and cut the cooking. Peel the eggs, cut in half and remove the cooked yolk.
In a bowl mix the yolks with the mayonnaise, the chilli powder and the lemon juice until you get a smooth and smooth mixture. Season with salt and pepper to your liking.
On a board, fill the eggs with the corn esquites, serve with the mayonnaise and sprinkle with the fresh cheese and chilli powder.

PRESENTATION

Serve the stuffed eggs garnished with fresh cheese and chilli powder.

TIPS

The boiled egg or hard boiled egg takes approximately 10 to 12 minutes, if you cook them too much the egg can become gray from the yolk. It is important to start from cold water so that they do not break open with the boil. Dip the eggs in cold water to make it easier to peel them.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (2)
Claudia Barrera
13/04/2019 11:17:49
Puedo cambiar la mayonesa por aceite de oliva??
Javier Ramirez
20/03/2019 00:47:00
Se ve riquísimo lo prepararé

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