Mexican Street Corn Deviled Eggs (Printable)
Smoky, tangy deviled eggs topped with charred corn, cotija cheese, and fresh 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)
# Directions:
01 - Place eggs in a saucepan and cover with cold water. Bring to a rolling boil over high heat, then reduce the heat, cover, and simmer for 10 minutes. Transfer the eggs immediately to an ice water bath to cool completely. Peel the shells and halve each egg lengthwise.
02 - Gently remove the hardened 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 slightly smoky, about 3 to 4 minutes. Remove from heat and let cool to room temperature.
04 - To the bowl with the egg yolks, add mayonnaise, sour cream, lime juice, smoked paprika, chili powder, garlic powder, and salt. Mash and stir vigorously with a fork 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 throughout the filling.
06 - Using a piping bag or a spoon, generously fill each egg white half with the seasoned yolk mixture, mounding the filling slightly above the rim.
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 -
- The charred corn adds an unexpected pop and sweetness that makes people ask what is in these after the very first bite.
- It takes a classic everyone already loves and gives it enough personality to steal the spotlight at any potluck or backyard table.
02 -
- Overcooking the eggs turns the yolks green and sulfuric so set a timer and treat it like law.
- Letting the corn actually char makes all the difference and if you stir it too often you will just steam it instead.
03 -
- Peel eggs under warm running water and the shells slide off in big satisfying pieces instead of a thousand tiny fragments.
- A zip top bag with the corner snipped off works just as well as a piping bag and saves you a trip to the store.