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.