Mexican Street Corn Deviled Eggs (Printable)
Vibrant fusion of creamy eggs with bold Mexican street corn flavors, topped with zesty garnishes for any gathering.
# 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 topping
15 - Chopped fresh cilantro, for topping
16 - Chili powder or Tajín, to taste
17 - Lime wedges, for serving
# How To Make It:
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. Let them cool for 5 minutes, then gently peel off the shells.
03 - Slice each egg lengthwise down the center. Carefully remove the yolks and transfer 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. Stir until completely smooth and creamy.
05 - Gently fold in the crumbled cotija cheese, corn kernels, minced red onion, and chopped cilantro until evenly distributed. Season with freshly ground black pepper to taste.
06 - Spoon the filling back into each egg white half, or use a piping bag for a neater presentation. Mound the filling slightly above the rim of each halve.
07 - Top each deviled egg with a sprinkle of additional cotija cheese, chopped cilantro, and a dusting of chili powder or Tajín. Serve with lime wedges alongside. Serve chilled or at room temperature.
# Expert Tips:
01 -
- The combination of creamy yolk filling with bursts of sweet charred corn will make you rethink every deviled egg recipe you have ever tried.
- Tajín sprinkled on top gives each bite a salty citrus crackle that disappears fast at any gathering.
02 -
- Overcooking the eggs by even two minutes turns the yolks chalky and that texture cannot be hidden no matter how much sour cream you add.
- Charring the corn in a dry hot skillet before mixing it in transforms the filling from pleasant to unforgettable.
03 -
- Use older eggs for boiling because fresh eggs cling to their shells and you will lose half the whites to ragged tearing.
- A ziplock bag with the corner snipped off pipes the filling just as neatly as a professional bag and saves you washing equipment afterward.