Mexican Street Corn Deviled Eggs (Printable)
Vibrant fusion of creamy deviled eggs with bold elote flavors, topped with zesty cotija and fresh cilantro.
# What You 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, for topping
15 - Chopped fresh cilantro, for topping
16 - Chili powder or Tajín, to taste
17 - Lime wedges, for serving
# How to Make It:
01 - Place the eggs in a saucepan and cover with cold water. Bring to a gentle boil over medium-high heat, then reduce the heat and simmer for 10 minutes.
02 - Transfer the eggs immediately to an ice bath and let them cool for 5 minutes. Peel the shells carefully under cool running water.
03 - Halve each egg lengthwise and gently remove the yolks. Place the yolks in a mixing bowl and set the egg white halves aside on a serving platter.
04 - Mash the egg yolks with mayonnaise, sour cream, lime juice, smoked paprika, chili powder, garlic powder, and salt until the mixture is completely smooth and creamy.
05 - Stir in the crumbled cotija cheese, corn kernels, minced red onion, and chopped cilantro. Mix until all ingredients are evenly distributed throughout the filling.
06 - Spoon or pipe the filling back into the cavity of each egg white half, dividing the mixture evenly among all 12 halves.
07 - Top each filled egg with additional crumbled cotija cheese, fresh cilantro, a dusting of chili powder or Tajín, and a small lime wedge on the side. Serve chilled or at room temperature.
# Expert Suggestions:
01 -
- The creamy, tangy filling tastes like elote in bite sized form, and guests always assume you spent way longer than twenty minutes prepping.
- Cotija cheese and smoked paprika together create a salty, smoky depth that regular deviled eggs never achieve.
02 -
- Charring the corn in a dry, screaming hot skillet for two minutes before adding it to the filling transforms the flavor from pleasant to absolutely addictive.
- These are best eaten the same day you make them because the filling weeps and the whites get rubbery overnight in the fridge.
03 -
- Tap the eggs gently on the counter all over before peeling, then start peeling from the wider end where the air pocket is, and the shell slides off in nearly one piece.
- A tiny dash of Tajín on top right before serving gives a citrusy salt finish that regular chili powder alone cannot match.