Mexican Street Corn Deviled Eggs (Printable)
Creamy egg halves filled with a zesty corn and cheese blend, topped with fresh cilantro, lime, and spices for a vibrant Mexican-inspired 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 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, crumbled
15 - Chopped fresh cilantro
16 - Chili powder or Tajín, to taste
17 - Lime wedges
# 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 yolks with mayonnaise, sour cream, lime juice, smoked paprika, chili powder, garlic powder, and salt until smooth and creamy.
05 - Fold in the crumbled cotija cheese, corn kernels, minced red onion, and chopped cilantro. Season with freshly ground black pepper to taste and mix until well combined.
06 - Spoon or pipe the filling generously back into each egg white half.
07 - Top each filled egg with additional crumbled cotija cheese, a sprinkle of 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 -
- These disappear faster than any other appetizer I have ever set out, and people will corner you for the recipe before the night is over.
- The filling tastes incredible on its own, so you will catch yourself eating it straight from the bowl before the eggs even get filled.
02 -
- I once tried making these a full day ahead and the filling got watery and the whites turned rubbery, so assemble them no more than four hours before serving for the best texture.
- Charring the corn in a dry cast iron skillet for three minutes before adding it to the filling is the single step that transforms this from good to genuinely memorable.
03 -
- Transfer the filling to a zip top bag and snip the corner for piping if you do not own a piping bag, and it works just as well with zero cleanup.
- Let the boiled eggs cool completely in the refrigerator for at least thirty minutes before peeling because warm eggs will always tear no matter how careful you are.