Mexican Street Corn Deviled Eggs Recipe

Mexican-American · Appetizer · 35 min total

A fusion of two beloved classics: creamy deviled eggs meet the tangy, spicy flavors of Mexican street corn (Elote). Perfect for parties or a fun twist on appetizers.

Ingredients

• 6 large eggs
• 1/2 cup frozen corn kernels, thawed
• 2 tablespoons mayonnaise
• 1 tablespoon sour cream
• 1/2 teaspoon chili powder
• 1/4 teaspoon ground cumin
• 1 tablespoon lime juice
• Salt to taste
• 2 tablespoons crumbled cotija cheese
• 1 tablespoon chopped fresh cilantro
• Additional chili powder for garnish

Instructions

1. Place eggs in a saucepan and cover with cold water. Bring to a boil over high heat, then remove from heat, cover, and let stand for 10 minutes. Drain and transfer eggs to an ice bath. Once cool, peel and halve lengthwise. Remove yolks and place in a bowl.
2. In a small skillet over medium-high heat, cook corn kernels until lightly charred, about 3-4 minutes. Set aside to cool.
3. Mash egg yolks with a fork. Add mayonnaise, sour cream, chili powder, cumin, lime juice, and salt. Mix until smooth. Stir in half of the charred corn.
4. Spoon or pipe the yolk mixture into the egg white halves. Top with remaining corn, cotija cheese, cilantro, and a sprinkle of chili powder.
5. Serve immediately or refrigerate until ready to serve.

Tips

• For easier peeling, use eggs that are a few days old.
• Can be made a day ahead; store covered in the refrigerator.
• Adjust chili powder to taste for spiciness.

More about Mexican Street Corn Deviled Eggs →