Mexican Street Corn Deviled Eggs (Printable)
Smoky, tangy deviled eggs topped with grilled corn, Cotija cheese, and chili powder for a bold Mexican-inspired appetizer.
# What You Need:
→ Eggs
01 - 6 large eggs
→ Corn Mixture
02 - 1/2 cup cooked corn kernels, grilled or charred preferred
03 - 2 tablespoons mayonnaise
04 - 1 tablespoon sour cream
05 - 2 teaspoons fresh lime juice
06 - 1/4 teaspoon smoked paprika
07 - 1/2 teaspoon chili powder
08 - 1/4 teaspoon kosher salt
09 - 1/4 cup crumbled Cotija cheese, plus extra for garnish
10 - 1 tablespoon finely chopped fresh cilantro, plus extra for garnish
11 - 1 small garlic clove, minced (optional)
→ Garnish
12 - Chili powder or Tajín seasoning
13 - Extra Cotija cheese
14 - Chopped cilantro
15 - Lime wedges (optional)
# How To Make It:
01 - Place eggs in a saucepan and cover with cold water. Bring to a gentle boil, then cover, remove from heat, and let sit for 10 to 12 minutes.
02 - Transfer eggs to an ice bath and cool completely. Peel the shells and halve each egg lengthwise.
03 - Carefully scoop the yolks into a mixing bowl and arrange the egg white halves on a serving plate.
04 - Mash the yolks with mayonnaise, sour cream, lime juice, smoked paprika, chili powder, salt, Cotija cheese, cilantro, and garlic if using until smooth. Fold in half of the corn kernels.
05 - Spoon or pipe the yolk mixture evenly into each egg white half.
06 - Top each filled egg with the remaining corn kernels, extra Cotija cheese, a dusting of chili powder or Tajín, and chopped cilantro. Serve with lime wedges if desired.
# Expert Suggestions:
01 -
- The smoky charred corn and tangy lime transform a familiar appetizer into something guests will ask about by name.
- Cotija cheese adds a salty crumbly punch that makes these impossible to stop eating after just one.
02 -
- Peeling eggs under running water is the single trick that changed my deviled egg game forever, the shells slide off in clean sheets.
- If you char the corn in a dry skillet over high heat instead of grilling, you get the same smoky flavor without firing up an outdoor grill.
03 -
- Let the boiled eggs sit in the ice bath for a full five minutes before peeling, patience here saves you from mangled egg whites later.
- Toast your chili powder in a dry pan for thirty seconds before adding it to the filling, the fragrance alone will tell you it was worth the extra step.