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Mexican Street Corn Deviled Eggs

These Mexican Street Corn Deviled Eggs are a bold twist on classic deviled eggs, made with roasted corn, cotija cheese, fresh lime juice, jalapeño, and Tajín. Creamy, slightly spicy, and packed with elote-inspired flavor, they’re the perfect appetizer for Easter, Cinco de Mayo, summer BBQs, or any party spread.
Course Appetizer
Cuisine American, Mexican
Prep Time 20 minutes
Cook Time 3 minutes
Servings 12 eggs halved

Ingredients

  • 6 –8 hard-boiled eggs peeled and yolks separated
  • 1 cup canned corn drained
  • Chili powder for roasting corn
  • ¼ cup red onion finely chopped
  • 1 jalapeño diced
  • ½ lime juiced
  • 2 tablespoons sour cream
  • 3 tablespoons mayonnaise
  • ½ teaspoon Tajín plus extra for dipping
  • 1 tablespoon chopped cilantro
  • ¼ cup cotija cheese
  • Salt and pepper to taste

Instructions

Roast the Corn:

  • In a skillet over medium heat, warm the drained canned corn with a sprinkle of chili powder. Cook for several minutes until slightly roasted and fragrant. Remove from heat and allow to cool completely.

Prepare the Egg Whites:

  • Slice the hard-boiled eggs in half lengthwise and carefully remove the yolks. Arrange the egg whites on a serving tray.
  • Pour Tajín onto a shallow plate. Lightly dip the cut side (inside cavity) of each egg white into the Tajín to coat evenly. Set aside.

Make the Filling:

  • In a mixing bowl, combine the egg yolks, roasted corn, red onion, jalapeño, lime juice, sour cream, mayonnaise, Tajín, cilantro, cotija cheese, salt, and pepper. Mix until creamy but slightly textured.
  • If the mixture feels too thick, add a small spoonful of sour cream until smooth and pipeable.

Fill the Eggs:

  • Transfer the filling to a plastic baggie and snip off one corner. Pipe the mixture into each Tajín-coated egg white.

Garnish & Serve:

  • Sprinkle with additional cotija, cilantro, or Tajín if desired. Serve immediately or refrigerate until ready to serve.

Video

Notes

Remove jalapeño seeds for a milder flavor.
Feta cheese can be substituted for cotija.
The filling can be made up to 24 hours in advance and stored separately.
For best texture and presentation, garnish just before serving.