Mexican Street Corn (Elote) Deviled Eggs

• 6 Large Eggs
• ​3 wedges The Laughing Cow Pepper Jack Cheese (softened at room temperature)
• ​1 tbsp Light Mayonnaise
• ​1 tsp Fresh Lime Juice
• ​1/4 cup Canned Sweet Corn, well drained & patted dry
• ​2 tbsp Great Value Fiesta Blend Shredded Cheese
• ​1/2 tsp Tajín Seasoning (Chili-Lime Seasoning)

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1. Bring a pot of water to a gentle simmer. Carefully lower 6 cold eggs into the water with a slotted spoon. Cook for 11–12 minutes.
2. While the eggs cook, prepare a bowl of ice water. Transfer the cooked eggs to the ice bath for 5 minutes, then peel.
3. Slice the eggs in half lengthwise. Remove the yolks and place them in a bowl.
4. Add 3 wedges of room-temperature Laughing Cow Pepper Jack cheese, 1 tablespoon light mayo, and 1 teaspoon fresh lime juice to the yolks. Mash with a fork or mix until smooth and creamy.
5. Spoon or pipe the yolk mixture evenly into the egg white halves, keeping the filling level.
6. Sprinkle 2 tablespoons Great Value Fiesta Blend cheese over the filling. Top each egg with well-drained sweet corn, using about ¼ cup total.
7. Sprinkle with ½ teaspoon Tajín seasoning. Serve chilled.

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