Mexican Street Corn Deviled Eggs are a bold and flavorful twist on a classic appetizer. This recipe combines the creamy filling of deviled eggs with the smoky, tangy, and slightly spicy flavors of elote, or Mexican street corn.
These little bites are perfect for parties, potlucks, or any occasion where you want to impress with minimal effort. The combination of sweet corn, zesty lime, and a sprinkle of cotija cheese will have everyone reaching for seconds!
Combining the creamy richness of traditional deviled eggs with the vibrant flavors of elote, these bites are bursting with taste. Each egg is filled with a zesty mixture of corn, lime juice, cilantro, and spices, topped with crumbled queso fresco for an irresistible kick.
They’re not only easy to make but also offer a unique and colorful addition to your appetizer spread. Perfect for parties or casual get-togethers, these deviled eggs are sure to impress your guests and keep them coming back for more!
Helpful Tips
- Cook eggs perfectly: For easy peeling, use eggs that are about a week old and plunge them into an ice bath immediately after boiling. This prevents overcooking and ensures a smooth texture.
- Cut the egg: Try cutting the top off the egg while it is standing up. It changes the presentation of a deviled egg.
- Char your corn: For authentic street corn flavor, grill or char your corn kernels in a hot skillet before adding them to the filling. Frozen or canned corn works too—just drain and dry it before charring.
- Adjust spice to taste: If you’re serving a crowd, keep the spice level mild by starting with a pinch of chili powder or cayenne. Provide extra on the side so guests can customize their heat level.
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Mexican Street Corn Deviled Eggs
Ingredients
- 6 eggs older eggs are better than fresher eggs
- 2 tablespoons 28 g mayonnaise
- 1 teaspoon 5 ml Dijon mustard
- 1/2 cup 73 g charred corn or 1 ear grilled corn, divided
- Salt and pepper to taste
- 2 tablespoons 30 g Tajin
- 1/4 cup 38 g cotija cheese, crumbled
- 1 tablespoon 0.4 g cilantro, chopped
Instructions
- Add eggs to a large pot and cover with water to 2” above the eggs. Bring to a boil.
- Once boiling, cover the pot and turn off heat. Allow it to sit for 12 minutes.
- Drain and place the eggs in cold water. Peel as soon as they are cooled.
- Slice eggs in half lengthwise and remove yolks.
- Dip the cut edge of each egg in the Tajin to coat.
- To char the corn, spread it out on a baking sheet covered in parchment paper. Bake at 400° F(200°C) for 20-30 minutes stirring every 10 minutes until the desired amount of char is achieved.
- In a food processor, combine the yolks with mayonnaise, mustard, and 2/3 of the corn. Blend until your desired consistency is reached. Season to taste with salt and pepper.
- Add yolk mixture to a food storage bag and seal. Snip off one corner of the bag to act as a piping bag. Fill each egg with yolk mixture.
- Garnish the eggs with remaining corn kernels, cotija cheese, and cilantro.
Notes
- Use older eggs for easier peeling, and ensure they are covered with water to prevent cracking during boiling. Immediately transfer boiled eggs to cold water to ease the peeling process.
- Customize with additional toppings like sliced jalapeños, diced tomatoes, or a drizzle of hot sauce for added flavor.
- You can substitute parsley or green onion for cilantro if you do not like cilantro.
- Prepare the filling and boiled eggs ahead but assemble just before serving to maintain freshness and texture.
- If you don’t have a piping bag, use a sealable bag with the corner snipped to make filling easy.
When not mixing up delicious cocktails to enjoy on the patio with friends, Angela is busy writing about food and drinks for three popular food websites, and exchanging creative ideas on social media.