Description
Mexican Street Corn Deviled Eggs bring a bold and flavorful twist to a classic appetizer. These creamy deviled eggs are filled with a zesty mix of egg yolks, corn, cotija cheese, and Mexican-inspired spices, topped with cilantro, chili powder, and a squeeze of lime for a fiesta-worthy snack.
Ingredients
Units
Scale
- 6 large eggs
- 1/4 cup (40 g) cooked corn kernels (fresh, frozen, or canned)
- 3 tablespoons mayonnaise
- 1 teaspoon lime juice
- 1 teaspoon chili powder (plus more for garnish)
- 1/2 teaspoon smoked paprika
- 1 tablespoon cotija cheese (or feta), crumbled (plus extra for garnish)
- 1 teaspoon finely chopped cilantro (plus extra for garnish)
- Salt and black pepper, to taste
Optional Toppings:
- Hot sauce (like Tajín or Cholula)
- Extra lime wedges
Instructions
- Cook the eggs:
- Place the eggs in a saucepan and cover them with water. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for 10 minutes.
- Transfer the eggs to an ice water bath and let them cool for 5 minutes before peeling.
- Prepare the eggs:
- Slice the peeled eggs in half lengthwise. Gently scoop out the yolks and place them in a bowl. Set the whites aside on a serving platter.
- Make the filling:
- Mash the yolks with a fork until smooth. Add the mayonnaise, lime juice, chili powder, smoked paprika, salt, and pepper. Mix until creamy.
- Stir in the corn, cotija cheese, and chopped cilantro. Taste and adjust seasoning as needed.
- Fill the eggs:
- Spoon or pipe the filling into the egg whites.
- Garnish and serve:
- Sprinkle the filled eggs with chili powder and extra cotija cheese. Add a few leaves of cilantro and a drizzle of hot sauce, if desired. Serve with lime wedges for an extra burst of flavor.
Notes
- For a smoky kick, grill or char the corn kernels before adding them to the filling.
- Substitute sour cream or Greek yogurt for some of the mayonnaise for a tangy twist.
- These deviled eggs can be prepared a few hours in advance and stored in the refrigerator.