1. Can I use frozen corn for this recipe?

Yes, frozen corn works beautifully! Just thaw it and sauté for a nice char.

2. Are there vegetarian options for this recipe?

Absolutely! You can substitute the mayonnaise with a plant-based alternative and forgo the cheese or use vegan cheese.

The level of spice can be adjusted by the amount of gochujang chili flakes used. Start small if you're sensitive to heat.

Yes, they store well in the fridge! Just wait to add the garnishes until right before serving for the best presentation.

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Bring a large pot of water to a boil. If desired, salt the water.
Carefully add the eggs and return the water to a boil. When it’s boiling again, cover the pot and turn off the heat.
Let the eggs sit for 12 minutes before transferring them to an ice bath to cool.
While the eggs are cooling, heat the sesame oil in a skillet over medium-high heat. Sauté the corn kernels for about 5 minutes or until they are golden brown. Set aside.
Once the eggs are cool, slice them in half and remove the yolks. Place the yolks in a large mixing bowl.
Mix the egg yolks with mayonnaise, crumbled cojita cheese, salt, sweet paprika, Dijon mustard, and half of the sliced chives.
Spoon the yolk mixture evenly into the egg white halves.
Garnish each egg with gochujang chili flakes, sesame seeds, browned corn, remaining chives, and cilantro.
Serve immediately and enjoy the celebration of flavors!

Use fresh corn kernels for the best flavor. Let the eggs chill for at least 30 minutes for better flavor melding.