Mexican Street Corn Deviled Eggs (Printable)
Smoky, tangy egg halves topped with charred corn, Cotija cheese, and zesty spices for a bold Mexican-inspired appetizer.
# What You'll Need:
→ Eggs
01 - 6 large eggs
→ Corn Mixture
02 - 1/2 cup cooked corn kernels, grilled or charred preferred
03 - 2 tablespoons mayonnaise
04 - 1 tablespoon sour cream
05 - 2 teaspoons fresh lime juice
06 - 1/4 teaspoon smoked paprika
07 - 1/2 teaspoon chili powder
08 - 1/4 teaspoon kosher salt
09 - 1/4 cup crumbled Cotija cheese, plus extra for garnish
10 - 1 tablespoon finely chopped fresh cilantro, plus extra for garnish
11 - 1 small garlic clove, minced, optional
→ Garnish
12 - Chili powder or Tajín seasoning
13 - Extra Cotija cheese
14 - Chopped fresh cilantro
15 - Lime wedges, optional
# Directions:
01 - Place eggs in a saucepan and cover with cold water. Bring to a gentle boil, then cover, remove from heat, and let sit for 10 to 12 minutes.
02 - Transfer eggs to an ice bath and cool completely. Peel the shells and halve each egg lengthwise.
03 - Carefully scoop the yolks into a mixing bowl and arrange the egg white halves on a serving plate.
04 - Mash the yolks with mayonnaise, sour cream, lime juice, smoked paprika, chili powder, salt, Cotija cheese, cilantro, and garlic if using, until smooth. Fold in half of the corn kernels.
05 - Spoon or pipe the yolk mixture evenly into each egg white half.
06 - Top each filled egg with the remaining corn kernels, extra Cotija cheese, a dusting of chili powder or Tajín, and chopped cilantro. Serve with lime wedges if desired.
# Expert Advice:
01 -
- The combination of smoky corn and creamy yolk filling tastes like summer fireworks on a plate.
- These disappear faster than any other appetizer I have brought to a potluck.
02 -
- Older eggs peel much more easily than fresh ones, so save your freshest eggs for frying and use the older ones here.
- Charring the corn in a dry cast iron skillet before adding it transforms the entire flavor profile of this dish.
03 -
- Rolling the peeled eggs on your counter with light pressure before halving them prevents the whites from tearing.
- A zip top bag with the corner snipped off works just as well as a piping bag for filling the eggs.