Mexican Street Corn Deviled Eggs (Printable)

Smoky, tangy deviled eggs inspired by elote flavors with grilled corn, Cotija cheese, lime, and spices.

# What You'll 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 more for garnish
10 - 1 tablespoon finely chopped fresh cilantro, plus more for garnish
11 - 1 small garlic clove, minced, optional

→ Garnish

12 - Chili powder or Tajín seasoning
13 - Extra Cotija cheese
14 - Chopped fresh cilantro
15 - Lime wedges, optional

# Steps:

01 - Place eggs in a saucepan and cover with cold water. Bring to a gentle boil over medium-high heat. Once boiling, cover the pan, remove from heat, and let the eggs sit for 10 to 12 minutes.
02 - Transfer the eggs to an ice bath and let them cool completely. Peel each egg carefully and halve lengthwise.
03 - Gently scoop the yolks into a mixing bowl and arrange the egg white halves on a serving platter.
04 - Mash the yolks with mayonnaise, sour cream, lime juice, smoked paprika, chili powder, salt, Cotija cheese, cilantro, and garlic if using until smooth and well combined. Fold in half of the corn kernels.
05 - Spoon or pipe the yolk mixture generously 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 on the side if desired.

# Expert Advice:

01 -
  • The smoky char from grilled corn mixed into the yolk filling will make you reconsider ever going back to plain deviled eggs again.
  • Tajín sprinkled on top gives each bite that perfect tangy kick that keeps guests reaching for seconds before the plate even makes it around the room.
02 -
  • If you rush the ice bath step the yolks will develop an unappetizing gray ring around the edges that no amount of garnish can hide.
  • Charring the corn directly over a gas burner or in a dry hot skillet before adding it makes the flavor exponentially better than using plain steamed corn.
03 -
  • Start peeling from the wider end of the egg where the air pocket sits because the shell naturally wants to release from there first.
  • A zip top bag with the corner snipped off works just as well as a piping bag and makes cleanup almost nonexistent.

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