Mexican Street Corn Deviled Eggs (Printable)
Zesty elote-inspired deviled eggs with charred corn, creamy filling, cotija cheese, and spices.
# 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 cotija cheese, crumbled
15 - 1/2 tsp chili powder
16 - 1 tbsp cilantro, chopped
17 - Lime wedges (optional)
# Directions:
01 - Place eggs in a saucepan and cover with cold water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 10 minutes. Transfer eggs to an ice bath to cool completely. Peel the eggs and halve each lengthwise.
02 - Gently remove the cooked yolks from each egg white half and place them into 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 the corn kernels and sauté, stirring occasionally, until lightly charred and golden, about 3 to 4 minutes. Remove from heat and let cool to room temperature.
04 - Add mayonnaise, sour cream, lime juice, smoked paprika, chili powder, garlic powder, and salt to the bowl with the egg yolks. Mash and stir until the mixture is completely smooth and well combined.
05 - Fold the charred corn kernels, crumbled cotija cheese, and chopped cilantro into the yolk mixture until evenly distributed.
06 - Using a piping bag or a spoon, fill each egg white half generously with the corn and yolk mixture, mounding the filling slightly on top.
07 - Sprinkle the filled eggs with additional crumbled cotija cheese, a dusting of chili powder, and freshly chopped cilantro. Arrange lime wedges alongside for squeezing and serve immediately.
# Expert Suggestions:
01 -
- The smoky charred corn mixed into the creamy filling tastes like summer stolen off a grill and tucked into something elegant.
- It takes a classic everyone already expects at a gathering and surprises them with layers of tangy lime heat and crunch they never saw coming.
02 -
- Peeling eggs under running water is not a gimmick it genuinely helps the membrane release and saves you from gouged ugly whites that fall apart in your hands.
- Letting the corn sit still in the hot pan without stirring is the only way to get real char so resist the urge to fuss with it.
03 -
- Older eggs peel dramatically better than fresh ones so if you know you are making these buy your eggs a week ahead and let them sit in the fridge.
- A zip top bag with the corner snipped off works just as well as a piping bag and saves you the trouble of washing equipment afterward.