Mexican Street Corn Deviled Eggs (Printable)

Classic deviled eggs meet elote flavors with cotija, lime, and spices for a zesty appetizer.

# What You'll Need:

→ Eggs

01 - 6 large eggs

→ Filling

02 - 2 tablespoons mayonnaise
03 - 2 tablespoons sour cream
04 - 1 teaspoon fresh lime juice
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon chili powder
07 - 1/4 teaspoon garlic powder
08 - 1/4 teaspoon kosher salt
09 - 1/4 cup cotija cheese, finely crumbled
10 - 1/2 cup corn kernels (fresh, frozen, or canned and drained)
11 - 1 tablespoon finely minced red onion
12 - 1 tablespoon chopped fresh cilantro
13 - Freshly ground black pepper, to taste

→ Garnishes

14 - Additional cotija cheese, for sprinkling
15 - Chopped fresh cilantro, for garnish
16 - Chili powder or Tajín, to taste
17 - Lime wedges, for serving

# Directions:

01 - Place the eggs in a saucepan and cover with cold water by about 1 inch. Bring to a gentle boil over medium-high heat, then reduce the heat to low and simmer for 10 minutes.
02 - Transfer the eggs immediately to a bowl of ice water and let cool for 5 minutes. Gently tap and peel the shells under running water.
03 - Slice each egg lengthwise and carefully remove the yolks, transferring them to a mixing bowl. Arrange the egg white halves on a serving platter.
04 - Mash the egg yolks with mayonnaise, sour cream, lime juice, smoked paprika, chili powder, garlic powder, and salt until the mixture is completely smooth.
05 - Gently stir in the crumbled cotija cheese, corn kernels, minced red onion, and chopped cilantro until evenly combined. Season with black pepper to taste.
06 - Spoon the filling into each egg white half, or use a piping bag fitted with a decorative tip for a polished presentation.
07 - Top each filled egg with extra cotija cheese, a sprinkle of cilantro, a dusting of chili powder or Tajín, and a small lime wedge. Serve chilled or at room temperature.

# Expert Tips:

01 -
  • The creamy tangy filling tastes like summer but works year round because frozen corn never judges you.
  • Tajin on top makes every single person ask what that flavor is and then immediately want to buy some.
  • These disappear faster than regular deviled eggs at any gathering guaranteed.
02 -
  • Char the corn in a dry hot skillet for about 3 minutes before adding it to the filling because that single step transforms the entire dish from good to unforgettable.
  • Do not overfill the egg whites or the filling will slide right off when someone picks one up and that moment of embarrassment lasts forever.
  • Cotija can be swapped for feta in a pinch and honestly most people will not notice the difference.
03 -
  • Tap the peeled eggs gently on the counter to find the air pocket and start peeling from there as the shell releases more easily from that end.
  • Add a tiny pinch of cayenne or minced jalapeno to the filling if you want people to reach for their drinks and then reach for another egg anyway.

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