These Mexican Street Corn Deviled Eggs are a fun twist on a classic! Packed with flavors of sweet corn, tangy lime, and spicy chili, they’re sure to impress your friends.
I love serving these at parties—they’re always a hit! You can bring them out and watch everyone get excited. Plus, they’re easy to whip up, so you can join the fun in no time!
Key Ingredients & Substitutions
Eggs: The base for deviled eggs, I recommend using large eggs for the best results. Don’t forget to use fresh eggs for easier peeling!
Corn: Fresh corn gives a great crunch. If it’s out of season, frozen corn works perfectly—just thaw it before using.
Mayonnaise and Sour Cream: Mayonnaise adds creaminess, while sour cream gives a nice tang. You could try Greek yogurt as a healthier option or for a different flavor!
Cotija Cheese: This crumbly cheese is great for its salty flavor. Feta is a good substitute if you can’t find it. It will still add that necessary creaminess.
Cilantro: Fresh cilantro brings a burst of flavor. If you’re not a fan, parsley can be a mild substitute!
How Do I Get the Eggs Perfectly Cooked?
Cooking the eggs just right is key to achieving that creamy yolk. Here are the steps to get them perfectly cooked:
- Start with cold eggs in a saucepan and cover them with cold water.
- Bring the water to a boil over medium-high heat.
- Once boiling, cover the pot and remove it from heat, allowing the eggs to sit for 10-12 minutes.
- Transfer eggs to an ice bath immediately to stop cooking.
This method helps prevent the green ring around the yolk and keeps the eggs tender. Enjoy your creamy, fluffy filling!
How to Make Mexican Street Corn Deviled Eggs
Ingredients You’ll Need:
- For the Base:
- 6 large eggs
- For the Filling:
- 1/2 cup corn kernels (fresh or frozen, thawed)
- 2 tablespoons mayonnaise
- 1 tablespoon sour cream or Mexican crema
- 1/4 cup finely diced red onion
- 1/2 teaspoon chili powder, plus extra for garnish
- 1/2 teaspoon smoked paprika
- 1 tablespoon fresh lime juice
- 1/4 cup crumbled cotija cheese (or feta as a substitute), plus extra for garnish
- 2 tablespoons chopped fresh cilantro, plus extra for garnish
- Salt and pepper, to taste
- 1 teaspoon olive oil (optional, for roasting corn)
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time, plus an additional 30 minutes for chilling in the refrigerator. You’ll enjoy a total of about 50 minutes from start to finish, resulting in a delicious and festive appetizer!
Step-by-Step Instructions:
1. Boil the Eggs:
Start by placing the eggs in a saucepan, covering them with cold water. Bring the water to a boil over medium-high heat. Once the water is boiling, cover the pan with a lid and remove it from heat. Let the eggs sit for 10-12 minutes. This cooking method helps to achieve perfectly cooked eggs.
2. Cool and Peel the Eggs:
After the timer goes off, transfer the eggs to an ice bath to cool for at least 5 minutes. This makes them easier to peel. Once they’re cool, gently peel the eggs and slice them in half lengthwise.
3. Prepare the Filling:
Carefully scoop out the yolks into a mixing bowl and set the egg whites aside on a serving platter. In a skillet over medium heat, add olive oil (if using) and the corn kernels. Sauté until slightly charred, about 3-5 minutes, then allow to cool slightly.
4. Mix Everything Together:
To the bowl with the yolks, add the charred corn, mayonnaise, sour cream, diced red onion, chili powder, smoked paprika, lime juice, crumbled cotija cheese, and chopped cilantro. Mix everything well until combined but still a little chunky. Season with salt and pepper to taste.
5. Fill the Egg Whites:
Spoon or pipe the corn yolk mixture back into the egg white halves, creating a generous mound.
6. Garnish:
Sprinkle extra chili powder, cotija cheese, chopped cilantro, and additional diced red onion over the filled eggs for a beautiful presentation.
7. Chill and Serve:
Cover the platter with plastic wrap and chill in the refrigerator for at least 30 minutes to let the flavors meld together. Serve cold and enjoy as a tasty appetizer or snack!
These Mexican Street Corn Deviled Eggs are a delightful combination of flavors that will be a hit at any gathering. Enjoy!
Can I Use Hard-Boiled Eggs Instead of Soft-Boiled Eggs?
Yes! This recipe actually calls for hard-boiled eggs, so you’re set with this method. Just cook them until they are fully set for the best texture when mixing the yolk filling.
How Do I Store Leftover Deviled Eggs?
Store any leftovers in an airtight container in the refrigerator. They’ll be good for up to 3 days. Just be sure to cover them tightly to keep them fresh!
What Can I Use Instead of Cotija Cheese?
If you can’t find cotija cheese, feta makes a great substitute! It has a similar crumbly texture and salty flavor that will still complement the dish beautifully.
Can I Make These Deviled Eggs Ahead of Time?
Absolutely! You can prepare the filling a day in advance and keep it in the refrigerator. Just fill the egg whites right before serving for the freshest taste!
