Mexican Street Corn Deviled Eggs (Printable)
Smoky, creamy deviled eggs topped with charred corn, cotija, and cilantro for a zesty Mexican-inspired appetizer.
# What You'll Need:
→ Eggs
01 - 6 large eggs
→ Corn Mixture
02 - 1/2 cup corn kernels (fresh, canned, or thawed from frozen)
03 - 1 teaspoon olive oil
→ Filling
04 - Yolks from 6 hard-boiled eggs
05 - 3 tablespoons mayonnaise
06 - 2 tablespoons sour cream
07 - 1 tablespoon fresh lime juice
08 - 1/2 teaspoon smoked paprika
09 - 1/4 teaspoon chili powder
10 - 1/4 teaspoon garlic powder
11 - 1/4 teaspoon salt
12 - 2 tablespoons crumbled cotija cheese
13 - 1 tablespoon finely chopped fresh cilantro
→ Garnish
14 - 1 tablespoon crumbled cotija cheese
15 - 1/2 teaspoon chili powder
16 - 1 tablespoon chopped fresh cilantro
17 - Lime wedges (optional)
# How To Make:
01 - Place eggs in a saucepan and cover with cold water. Bring to a rolling boil over high heat, then reduce to a simmer, cover, and cook for 10 minutes. Transfer immediately to an ice bath to cool. Once cooled, peel the eggs and halve each lengthwise.
02 - Gently scoop out the cooked yolks from each egg white half and transfer them to a mixing bowl. Set the egg white halves aside on a serving platter.
03 - Heat olive oil in a small skillet over high heat. Add the corn kernels and sauté, stirring occasionally, until lightly charred and caramelized, about 3 to 4 minutes. Remove from heat and let cool to room temperature.
04 - To the bowl of egg yolks, add mayonnaise, sour cream, lime juice, smoked paprika, chili powder, garlic powder, and salt. Mash and stir vigorously until the mixture is completely smooth and creamy.
05 - Gently fold the charred corn kernels, crumbled cotija cheese, and chopped cilantro into the yolk mixture until evenly distributed.
06 - Using a piping bag or a spoon, fill each egg white half generously with the corn-cheese mixture, mounding the filling slightly above the surface.
07 - Sprinkle the filled eggs with additional crumbled cotija cheese, a dusting of chili powder, and fresh chopped cilantro. Serve immediately with lime wedges on the side.
# Expert Tips:
01 -
- That charred corn folded into creamy yolks delivers a smoky sweetness that regular deviled eggs never dreamed of.
- Cotija and lime together create a tangy, salty punch that disappears from platters faster than anything else on the table.
02 -
- Peeling under running water saves frustration, and a tiny crack at the wide end where the air pocket lives gives you a clean starting point.
- Letting the charred corn cool completely before folding it in prevents the filling from turning warm and loose.
03 -
- Use a zip top bag with the corner snipped off as a makeshift piping bag for filling eggs quickly and with zero cleanup.
- Shaking the boiled eggs gently in the pan before peeling cracks the shells in a web pattern that slides off in nearly one piece.