These Mexican Street Corn Deviled Eggs combine creamy yolks with sweet corn and spicy seasonings for a fun twist on a classic! They’re a perfect little treat for parties or picnics.
Trust me, they disappear fast! I love adding a sprinkle of paprika on top for that extra kick. You won’t believe how tasty they are—plus, they look so colorful on a plate!
Key Ingredients & Substitutions
Eggs: Large eggs are perfect for this recipe. For easier peeling, use older eggs—about a week old is ideal. Fresh eggs are tougher to peel. If you have a dietary preference, try egg substitutes like silken tofu though the texture will change.
Corn: Use fresh corn when in season for the best flavor. Frozen corn is a great alternative if you can’t find fresh. Canned corn works too, just rinse it well before using to reduce sodium content.
Mayonnaise: If you’re looking for a lighter option, swap mayo for Greek yogurt. It adds creaminess without as much fat. Vegan mayo is also a solid choice for a plant-based version.
Cotija Cheese: Cotija adds that authentic Mexican flavor, but feta cheese works well if you can’t find it. Another option is queso fresco, which is milder and still delicious.
Chili Powder: Adjust the amount based on your spice level preference. For a kick, try adding a pinch of cayenne pepper. Smoked paprika gives a great depth, but regular paprika is fine too!
How do I Make Perfect Hard-Boiled Eggs?
Getting your eggs boiled perfectly is a key step! Follow these tips to avoid overcooking:
- Start with cold water in the saucepan and ensure eggs are covered by an inch.
- Once the water is boiling, cover the saucepan and turn off the heat. Let them sit for exactly 12 minutes.
- Quickly cooling them in ice water stops the cooking process, preventing that awful gray ring around the yolk. This cooling period is vital!
- Peeling can be tricky sometimes! Gently tapping the egg on a hard surface can help crack the shell, making it easier to remove.
Mexican Street Corn Deviled Eggs
Ingredients You’ll Need:
- 6 large eggs
- 1/2 cup corn kernels (fresh or thawed if frozen)
- 3 tablespoons mayonnaise
- 1 teaspoon lime juice
- 1/4 cup finely chopped red onion
- 2 tablespoons crumbled cotija cheese (or feta as a substitute)
- 1/2 teaspoon chili powder (plus extra for sprinkling)
- 1/4 teaspoon smoked paprika
- 1 tablespoon chopped fresh cilantro, plus more for garnish
- Salt and black pepper to taste
How Much Time Will You Need?
This delightful recipe takes about 15 minutes for prep and approximately 20 minutes for cooking. You’ll want to set aside about 5 more minutes for cooling. So in total, you’ll be ready to enjoy these delicious deviled eggs in about 40 minutes!
Step-by-Step Instructions:
1. Boiling the Eggs:
Start by placing the eggs in a saucepan, covering them with cold water by about an inch. Bring the water to a boil over medium-high heat. Once it’s boiling, cover the pan and turn off the heat. Let the eggs sit in the hot water for 12 minutes to cook thoroughly.
2. Cooling the Eggs:
After the eggs have rested, carefully drain the hot water and transfer the eggs to a bowl of ice water. Allow them to cool completely for about 5 minutes. This cooling makes peeling easier!
3. Preparing the Filling:
Once cooled, gently tap the eggs on a hard surface to crack the shell, then peel them. Slice each egg in half lengthwise and transfer the yolks to a mixing bowl. Be careful not to tear the egg whites—they will hold the filling!
4. Mixing the Ingredients:
Add the mayonnaise, lime juice, chili powder, smoked paprika, salt, and pepper to the egg yolks. Mash everything together until smooth and creamy.
5. Adding Corn and Other Flavors:
Gently fold in the corn kernels, chopped red onion, cotija cheese, and chopped cilantro into the yolk mixture. Mix just until combined.
6. Filling the Egg Whites:
Now it’s time to fill the egg white halves! You can either spoon the mixture in or use a piping bag for a more decorative look.
7. Garnishing:
Sprinkle a little extra chili powder and finely chopped cilantro on top of each filled egg for a beautiful presentation.
8. Serving:
Arrange the filled eggs on a serving platter. These tasty delights can be served chilled or at room temperature—perfect for any gathering!
Enjoy your flavorful Mexican Street Corn Deviled Eggs with a hint of smoky chili, bright lime, and creamy cotija cheese!
Can I Use Different Types of Corn?
Absolutely! Fresh corn is delicious, but you can also use frozen corn that has been thawed. Canned corn works too; just make sure to rinse it well to remove excess sodium!
Can I Make These Deviled Eggs Ahead of Time?
Yes, you can prepare the deviled egg filling a day ahead and store it in the fridge. Just fill the egg whites right before serving for the best texture and freshness!
How Should I Store Leftover Deviled Eggs?
Store leftover deviled eggs in an airtight container in the refrigerator for up to 2 days. Cover them tightly to keep them fresh and prevent them from absorbing any odors.
What Can I Use Instead of Cotija Cheese?
If you can’t find cotija cheese, feta is a great substitute! Another option is queso fresco, which also adds a tasty and slightly creamy element to the dish.
