Mexican Street Corn Deviled Eggs (Printable Version)

Smoky deviled eggs topped with charred corn, Cotija cheese, and Tajín for a zesty Mexican-inspired twist.

# What You Need:

→ Eggs

01 - 6 large eggs

→ Corn Mixture

02 - 1/2 cup cooked corn kernels, grilled or charred preferred
03 - 2 tablespoons mayonnaise
04 - 1 tablespoon sour cream
05 - 2 teaspoons fresh lime juice
06 - 1/4 teaspoon smoked paprika
07 - 1/2 teaspoon chili powder
08 - 1/4 teaspoon kosher salt
09 - 1/4 cup crumbled Cotija cheese, plus more for garnish
10 - 1 tablespoon finely chopped fresh cilantro, plus more for garnish
11 - 1 small garlic clove, minced, optional

→ Garnish

12 - Additional chili powder or Tajín seasoning
13 - Extra Cotija cheese
14 - Chopped cilantro
15 - Lime wedges, optional

# How to Make It:

01 - Place eggs in a saucepan and cover with cold water. Bring to a gentle boil, then cover, remove from heat, and let sit for 10 to 12 minutes.
02 - Transfer eggs to an ice bath and cool completely. Peel the shells and halve each egg lengthwise.
03 - Carefully scoop the yolks into a mixing bowl and arrange the egg white halves on a serving plate.
04 - Mash the yolks with mayonnaise, sour cream, lime juice, smoked paprika, chili powder, salt, Cotija cheese, cilantro, and garlic if using until smooth. Fold in half of the corn kernels.
05 - Spoon or pipe the yolk mixture evenly into each egg white half.
06 - Top each filled egg with the remaining corn kernels, extra Cotija cheese, a dusting of chili powder or Tajín, and chopped cilantro. Serve with lime wedges if desired.

# Expert Tips:

01 -
  • The elote flavors transform basic deviled eggs into the dish everyone talks about after the party.
  • You can prep everything in about half an hour with ingredients you probably already have.
02 -
  • Peeling eggs under gently running water helps the shell slide off without tearing the delicate white.
  • Charring the corn in a dry cast iron skillet before adding it completely changes the flavor in the best way.
03 -
  • Use a zip top bag with the corner snipped off as a quick piping bag for filling the eggs evenly without any special equipment.
  • A light dusting of Tajin right before serving gives a tangy, salty crunch that chili powder alone cannot match.

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