Mexican Street Corn Deviled Eggs (Printable)
Zesty deviled eggs with charred corn, lime, and cotija cheese for a smoky 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 tsp olive oil
→ Filling
04 - Yolks from 6 hard-boiled eggs
05 - 3 tbsp mayonnaise
06 - 2 tbsp sour cream
07 - 1 tbsp lime juice
08 - 1/2 tsp smoked paprika
09 - 1/4 tsp chili powder
10 - 1/4 tsp garlic powder
11 - 1/4 tsp salt
12 - 2 tbsp crumbled cotija cheese
13 - 1 tbsp finely chopped cilantro
→ Garnish
14 - 1 tbsp crumbled cotija cheese
15 - 1/2 tsp chili powder
16 - 1 tbsp chopped cilantro
17 - Lime wedges (optional)
# How-To Steps:
01 - Place eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat, cover, and simmer for 10 minutes. Transfer to an ice bath to cool completely, then peel and halve lengthwise.
02 - Carefully remove the yolks from each egg white half and place them in 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 corn kernels and sauté until slightly charred, about 3–4 minutes. Remove from heat and let cool.
04 - To the bowl of egg yolks, add mayonnaise, sour cream, lime juice, smoked paprika, chili powder, garlic powder, and salt. Mash and stir until smooth and creamy.
05 - Gently stir the charred corn, crumbled cotija cheese, and chopped cilantro into the yolk mixture until evenly distributed.
06 - Pipe or spoon the filling back into the hollowed egg white halves, dividing it evenly among all 12 halves.
07 - Top each filled egg with additional crumbled cotija cheese, a light dusting of chili powder, and chopped cilantro. Serve with lime wedges on the side if desired.
# Expert Advice:
01 -
- That smoky char on the corn against the creamy yolk filling is the kind of contrast that makes people close their eyes when they eat.
- It takes a classic potluck dish and spins it into something unexpected without any extra effort.
02 -
- Older eggs peel much more easily than fresh ones so buy your eggs a week ahead if you can stand the wait.
- Do not skip the ice bath because it stops the cooking instantly and prevents that grey ring around the yolk.
03 -
- Put the filling in a zip top bag and snip one corner for a makeshift piping bag that gives you neat even swirls every time.
- Use chipotle chili powder instead of regular if you want a deeper smoky flavor with a slow building warmth.