Why You’ll Love This Recipe
Mexican Street Corn Deviled Eggs are a zesty, creamy twist on the classic appetizer. Inspired by the bold flavors of elote, these eggs combine mayo, cotija cheese, lime, chili powder, and sweet corn for a crowd-pleasing bite-sized treat. Perfect for parties, potlucks, or snacking, they’re packed with flavor and sure to impress.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
hard-boiled eggsmayolimesaltblack peppercotija cheese (crumbled)corn kernels (grilled, canned, or frozen and thawed)chili powderpaprikaoptional: hot sauce, garlic powder, chopped cilantro
directions
Slice the hard-boiled eggs in half lengthwise and carefully remove the yolks.
In a bowl, mash the yolks with mayo, lime juice, salt, pepper, and a pinch of chili powder until smooth and creamy.
Fold in cotija cheese and corn, reserving a little of each for garnish.
Spoon or pipe the mixture back into the egg whites.
Top each egg with extra corn, crumbled cotija, a dusting of chili powder or paprika, and chopped cilantro if desired.
Serve chilled with lime wedges or a drizzle of hot sauce.
Servings and timing
This recipe yields 12 deviled eggs (6 whole eggs).Preparation time: 15 minutesAssembly time: 5 minutesTotal time: 20 minutes
Variations
Add diced jalapeños for heat.
Use Tajín seasoning for an extra tangy, spicy twist.
Mix in mashed avocado for a creamy green hue.
Top with crispy bacon bits or crushed tortilla chips for crunch.
Use Greek yogurt instead of mayo for a lighter option.
storage/reheating
Store in an airtight container in the fridge for up to 2 days.Keep chilled until ready to serve.Do not freeze, as the texture will change.
FAQs
Can I make these ahead of time?
Yes, prepare up to a day in advance and store covered in the fridge.
Do I have to use cotija cheese?
Feta is a great substitute with similar texture and saltiness.
Can I use canned corn?
Yes, just drain it well. Grilled or roasted corn adds the best flavor.
What’s the best way to boil eggs?
Start with cold water, bring to a boil, then cover and remove from heat for 10-12 minutes.
How do I make the filling smooth?
Mash yolks thoroughly and mix well with mayo and lime juice.
Can I make these spicy?
Yes, add cayenne pepper, diced jalapeño, or your favorite hot sauce.
Can I pipe the filling?
Yes, use a piping bag or a zip-top bag with the corner snipped off.
How do I prevent eggs from tipping?
Trim a small slice off the bottom of each egg white to create a flat base.
Can I double the recipe?
Absolutely—this recipe scales easily for larger gatherings.
Are these good for picnics?
Yes, just keep them cool until serving.
Conclusion
Mexican Street Corn Deviled Eggs are a bold, flavorful fusion of two favorites—perfectly creamy, delightfully tangy, and just a little bit spicy. Whether you’re hosting a gathering or looking for a new twist on a classic, these deviled eggs bring excitement to any appetizer spread. A guaranteed hit with every bite!
PrintMexican Street Corn Deviled Eggs
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 12 deviled egg halves
- Category: Easy Recipes
- Method: No Cook
- Cuisine: Mexican
- Diet: Vegetarian
Description
These Mexican Street Corn Deviled Eggs combine creamy yolk filling with the bold flavors of elote—think sweet corn, lime, Cotija cheese, chili powder, and a hint of garlic. It’s a flavorful fusion that turns a classic deviled egg into a standout party appetizer or picnic side!
Ingredients
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6 large eggs
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1/3 cup corn kernels (fresh, frozen, or canned – thawed/drained if needed)
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3 tbsp mayonnaise
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1 tbsp sour cream
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1 tsp lime juice
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1/2 tsp chili powder (plus more for garnish)
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1/4 tsp garlic powder
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Salt and black pepper, to taste
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2 tbsp crumbled Cotija cheese (or feta)
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1 tbsp chopped cilantro (plus more for garnish)
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Optional: Tajín seasoning or hot sauce for serving
Instructions
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Boil the eggs:
Place eggs in a pot and cover with cold water. Bring to a boil, then cover, turn off heat, and let sit for 10–12 minutes. Transfer to an ice bath to cool, then peel. -
Prepare the eggs:
Slice eggs in half lengthwise and remove yolks. Place yolks in a bowl and mash with a fork. -
Make the filling:
To the yolks, add mayo, sour cream, lime juice, chili powder, garlic powder, salt, and pepper. Mix until smooth. Stir in corn, Cotija cheese, and cilantro. -
Fill the eggs:
Spoon or pipe the filling back into the egg whites. Sprinkle with extra chili powder, Cotija, and cilantro. Add a dash of Tajín or a few drops of hot sauce if desired.
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Serve:
Chill until ready to serve. Best enjoyed within 24 hours for freshness.
Notes
Grilled or charred corn adds extra flavor—use it if you have it!
Want it creamier? Add an extra spoonful of mayo or sour cream.
Make ahead and fill just before serving to keep them fresh.
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