Mexican Street Corn Deviled Eggs

Mexican street corn deviled eggs are a bold twist on the classic party appetizer. Inspired by the flavors of elote, these deviled eggs are creamy, zesty, and topped with roasted corn, chili-lime seasoning, and crumbled cheese. They bring together the best of both worlds—deviled eggs and Mexican street corn—for a bite-sized explosion of flavor.

Why You’ll Love This Recipe

I love how this recipe takes something familiar and makes it exciting. The filling is rich and tangy, with hints of lime and spice, while the toppings add crunch and color. These are perfect for parties, picnics, or just when I want a fun snack with a kick. They look impressive, but they’re easy to put together.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

hard-boiled eggs
mayonnaise
lime juice
Dijon mustard or Mexican crema
cotija cheese (crumbled)
roasted corn kernels (fresh, frozen, or canned)
chili powder or Tajín
green onions or cilantro (for garnish)
salt and pepper

Directions

1. I peel the hard-boiled eggs and slice them in half lengthwise, removing the yolks into a mixing bowl.

2. I mash the yolks until smooth, then stir in mayo, lime juice, mustard or crema, salt, and pepper.

3. I mix in a spoonful of roasted corn and a bit of crumbled cotija to infuse that street corn flavor throughout the filling.

4. I spoon or pipe the filling back into the egg white halves.

5. I top each deviled egg with extra roasted corn, a sprinkle of chili powder or Tajín, more crumbled cotija, and chopped green onions or cilantro.

6. I chill the eggs for a bit before serving to let the flavors come together.

Servings and timing

This recipe makes 12 deviled eggs (6 whole eggs halved). It takes about 10 minutes to prep the ingredients and 10 more to assemble, so I usually have them ready in about 20 minutes—especially quick if I already have hard-boiled eggs on hand.

Variations

Sometimes I add a pinch of smoked paprika or hot sauce to the filling for a smoky flavor. I’ve also used feta instead of cotija in a pinch. If I want a creamier texture, I mix in a bit of sour cream or Greek yogurt. For extra crunch, I top with crushed tortilla chips or roasted pepitas.

Storage/Reheating

I store the deviled eggs in a single layer in an airtight container in the fridge for up to 2 days. I don’t recommend reheating them—they’re best served cold or at room temperature. I add any fresh toppings (like cilantro) just before serving to keep them looking fresh.

FAQs

Can I make these deviled eggs ahead of time?

Yes, I usually make the filling and boil the eggs a day in advance. I keep everything separate and assemble right before serving for the best texture.

What’s the best type of corn to use?

I prefer grilled or roasted corn for that smoky street corn flavor, but canned or frozen corn (heated and lightly charred in a skillet) works too.

Can I make them spicier?

Absolutely. I add hot sauce, diced jalapeño, or extra chili powder to the filling or topping if I want more heat.

Is there a dairy-free version?

Yes, I skip the cotija or use a dairy-free cheese alternative. The flavor still shines through with the corn, lime, and spice.

How do I keep the filling from being too runny?

I start with less lime juice and mayo, then add more as needed. If the filling gets too soft, I mash in a bit of extra yolk or chill it to firm it up.

Conclusion

Mexican street corn deviled eggs are one of my favorite ways to bring big flavor to a small bite. Creamy, tangy, and just a little spicy, they’re a fun and unexpected twist on a classic appetizer. Whether I’m making them for a party or just to switch things up, they never disappoint.

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