Mexican Street Corn Deviled Eggs (Printable)
Classic eggs meets elote flavors in creamy, zesty bites topped with cotija and spices.
# What You Need:
→ Eggs
01 - 6 large eggs
→ Filling
02 - 2 tablespoons mayonnaise
03 - 2 tablespoons sour cream
04 - 1 teaspoon fresh lime juice
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon chili powder
07 - 1/4 teaspoon garlic powder
08 - 1/4 teaspoon salt
09 - 1/4 cup cotija cheese, finely crumbled
10 - 1/2 cup corn kernels (fresh, frozen, or canned and drained)
11 - 1 tablespoon finely minced red onion
12 - 1 tablespoon chopped fresh cilantro
13 - Freshly ground black pepper, to taste
→ Garnishes
14 - Additional cotija cheese, for topping
15 - Chopped fresh cilantro, for topping
16 - Chili powder or Tajín, to taste
17 - Lime wedges, for serving
# How To Make:
01 - Place the eggs in a saucepan and cover with cold water. Bring to a gentle boil over medium-high heat, then reduce the heat and simmer for 10 minutes.
02 - Transfer the eggs immediately to an ice bath. Let cool for 5 minutes, then carefully peel off the shells.
03 - Slice each egg lengthwise and gently remove the yolks. Place the yolks in a mixing bowl and set the egg white halves aside.
04 - Mash the yolks together with mayonnaise, sour cream, lime juice, smoked paprika, chili powder, garlic powder, and salt until smooth and creamy.
05 - Stir in the crumbled cotija cheese, corn kernels, minced red onion, and chopped cilantro. Season with freshly ground black pepper and mix until well combined.
06 - Spoon or pipe the filling generously back into each egg white half.
07 - Top each deviled egg with additional crumbled cotija cheese, a sprinkle of cilantro, a dusting of chili powder or Tajín, and a small lime wedge. Serve chilled or at room temperature.
# Expert Tips:
01 -
- The combination of smoky, tangy, and creamy flavors in every single bite will make you question why you ever settled for plain deviled eggs.
- They disappear faster than anything else on a party spread, and people will absolutely ask you for the recipe.
02 -
- Charring the corn in a dry skillet before adding it to the filling takes these from great to unforgettable, so never skip that step if you have five extra minutes.
- Cotija cheese can be tricky to find in some grocery stores, but crumbled feta works as a surprisingly close substitute with its own salty personality.
03 -
- Put the filling in a zip top bag and snip the corner for a quick makeshift piping bag that gives you clean, bakery style results with zero cleanup.
- Let the assembled eggs chill uncovered in the fridge for fifteen minutes before serving because cold filling on room temperature whites is the textural sweet spot.