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Mexican Street Corn Deviled Eggs

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Mexican Street Corn Deviled Eggs are a zesty and creamy twist on the classic appetizer, blending the bold flavors of elote with smooth deviled egg filling. Topped with roasted corn, cotija cheese, and chili-lime seasoning, these bite-sized treats are perfect for parties or snacking.

  • Author: Julia
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 12 deviled eggs
  • Category: Appetizer
  • Method: Boiling and Mixing
  • Cuisine: Mexican-Inspired
  • Diet: Vegetarian

Ingredients

  • 6 hard-boiled eggs
  • 3 tbsp mayonnaise
  • 1 tsp lime juice
  • 1 tsp Dijon mustard or Mexican crema
  • 2 tbsp crumbled cotija cheese (plus more for topping)
  • 1/4 cup roasted corn kernels
  • 1/2 tsp chili powder or Tajín (plus more for topping)
  • Salt and black pepper, to taste
  • Chopped green onions or cilantro, for garnish

Instructions

  1. Peel hard-boiled eggs and slice them in half lengthwise. Remove yolks and place them in a bowl.
  2. Mash yolks until smooth, then mix in mayonnaise, lime juice, mustard or crema, salt, and pepper.
  3. Stir in 1 tablespoon of roasted corn and 1 tablespoon of cotija cheese into the filling mixture.
  4. Spoon or pipe the filling back into the egg white halves.
  5. Top each egg with a bit of roasted corn, a sprinkle of chili powder or Tajín, more crumbled cotija, and chopped green onions or cilantro.
  6. Chill for at least 10 minutes before serving to allow flavors to meld.

Notes

  • Add hot sauce or diced jalapeño for extra spice.
  • Substitute feta cheese if cotija isn’t available.
  • Use grilled, frozen, or canned corn; lightly char in a skillet if needed.
  • Keep toppings like cilantro fresh by adding just before serving.

Nutrition

Find it online: https://juliameals.com/mexican-street-corn-deviled-eggs/