Mexican Street Corn Deviled Eggs (Printable)
A vibrant fusion of classic deviled eggs and bold Mexican street corn flavors, topped with zesty cotija and spices.
# 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 Steps:
01 - Place the eggs in a saucepan and cover with cold water by 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 - Halve each egg lengthwise. 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 until the mixture is completely smooth and well blended.
05 - Gently stir in the crumbled cotija cheese, corn kernels, minced red onion, and chopped cilantro until evenly distributed throughout the filling. Season with black pepper to taste.
06 - Spoon the filling back into each egg white half, mounding it generously. Alternatively, transfer the filling to a piping bag fitted with a star tip for a more polished presentation.
07 - Top each deviled egg with extra crumbled cotija cheese, a sprinkle of chopped cilantro, a dusting of chili powder or Tajín, and a small lime wedge on the side. Serve chilled or at room temperature.
# Expert Advice:
01 -
- The combination of tangy lime and smoky paprika in the yolk filling tastes like something you would find at a lively street market.
- Cotija cheese folded into the mixture adds a salty crumble that makes people ask what your secret ingredient is.
02 -
- Char the corn in a dry hot skillet before adding it to the filling because that single step transforms the entire flavor profile.
- Older eggs peel much easier than fresh ones so save your farm eggs for scrambled and use store bought for deviling.
03 -
- A pinch of cayenne or finely diced jalapeno in the filling wakes everything up if your crowd can handle a little fire.
- Feta cheese works beautifully as a cotija substitute and is easier to find in most grocery stores.