Mexican Street Corn Deviled Eggs

Step 1 -In a large pot, add the eggs and about 2 inches of the water. Bring the water to a boil, using high heat.

Step 2 -Once the water reaches a boil, cover the pot and remove it from the heat. Let it sit undisturbed for 10 minutes.

Step 3 -Fill a separate pot with ice water, enough to ensure the eggs will be completely submerged in it.

Step 4 -Using a slotted spoon, remove the eggs and place them in the ice water.

Step 5 -Once the eggs are completely cool, peel them, slice them in half lengthwise, and scoop the yolks out. Place the yolks into a separate medium bowl. Set the egg whites aside.

Step 6 -Mash the egg yolks until smooth.

Step 7 -Add the mayonnaise, the mustard, the Worcestershire sauce, the hot sauce, and 1/4 cup of the cheese to the yolks. Stir to combine until smooth. Season with the salt and the pepper.

Step 8 -Scoop the yolks into a plastic disposable food storage bag. Cut one corner off the bottom of the bag (you can also use a piping bag).

Step 9 -Pipe the egg yolks into the hollows of the egg whites.

Step 10 -Top with the red onions, the corn, the chili powder, the cilantro, and the remaining cheese.

Step 11 -Serve!