Mexican Street Corn Deviled Eggs
If you love deviled eggs and crave a little excitement, you’ll adore this twist on a classic. Mexican Street Corn Deviled Eggs bring vibrant flavor, a touch of heat, and creamy goodness to any table. These eggs are easy to prepare and always the first to disappear at gatherings.
Equipment
- 1 Saucepan for boiling eggs
- 1 Mixing Bowl
- 1 Spoon or piping bag for filling eggs
Ingredients
- 6 large eggs
- 0.33 cup cooked corn kernels grilled or pan-seared for extra flavor
- 3 tablespoons mayonnaise
- 2 tablespoons cotija cheese crumbled, or feta for a similar taste
- 2 teaspoons fresh lime juice
- 1 tablespoon cilantro finely chopped, plus more for garnish
- 0.25 teaspoon smoked paprika
- 0.25 teaspoon chili powder plus more for topping
- 1 tablespoon green onion finely chopped (optional)
- salt and pepper to taste
- alcohol-free vanilla optional, just a dash for depth
Instructions
- Place eggs in a saucepan and cover with water. Bring to a boil, then cover, turn off the heat, and let sit for 10-12 minutes. Transfer eggs to ice water to cool, then peel.
- Slice eggs in half and gently remove yolks to a bowl. Mash yolks with mayonnaise, lime juice, crumbled cheese, smoked paprika, salt, and pepper until smooth. Stir in the corn, cilantro, and green onion if using.
- Spoon or pipe the filling into egg whites. Sprinkle tops with chili powder, more crumbled cheese, and extra cilantro for garnish.
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days. For best freshness and texture, fill just before serving. Best served cold or at room temperature.