Mexican Street Corn Deviled Eggs
Transform your classic deviled eggs with a Mexican-inspired twist! These Mexican Street Corn Deviled Eggs feature creamy yolks mixed with cotija cheese, chipotle powder, and sautéed corn. Perfect for holidays, parties, or a fun weeknight treat, this easy-to-make recipe is guaranteed to impress.
Ingredients
- 12 large eggs—The stars of the show boiled and peeled to perfection.
- ⅓ cup mayonnaise—For that signature creamy filling.
- 1 tablespoon Dijon mustard—Adds a subtle tang.
- ⅓ cup crumbled cotija cheese—Salty savory, and oh-so-essential.
- ½ teaspoon chili powder—For a smoky kick.
- ¼ teaspoon chipotle powder—Optional but perfect for a touch of heat.
- ¼ teaspoon paprika—For flavor and a pop of color.
- 1 cup corn kernels frozen, canned, or fresh—Sautéed to bring out their natural sweetness.
- 1 tablespoon olive oil or butter—For sautéing the corn.
- Chopped cilantro—A fresh vibrant garnish.
- Salt and pepper to taste—Because every good recipe needs balance.
Instructions
- Boil and Cool the Eggs
- Start by placing the eggs in a pot of water and bringing it to a boil. Once boiling, reduce the heat and simmer for 12 minutes. Immediately transfer the eggs to an ice bath to stop the cooking and make peeling a breeze.
- Sauté the Corn
- While the eggs cool, heat olive oil or butter in a skillet over medium heat. Add the corn and sauté for 3-5 minutes until golden and slightly caramelized. Set aside a few spoonfuls for garnish.
- Prep the Filling
- Peel the eggs and slice them in half lengthwise. Carefully scoop out the yolks and place them in a mixing bowl. Mash the yolks with mayonnaise, Dijon mustard, cotija cheese, chili powder, chipotle powder, paprika, and sautéed corn. Season with salt and pepper to taste.
- Fill the Egg Whites
- Transfer the filling to a piping bag (or use a spoon) and generously fill each egg white half. Be as fancy or as simple as you like—either way, they’ll taste amazing.
- Garnish and Serve
- Top each deviled egg with reserved corn, a sprinkle of cotija cheese, a dash of chili powder, and a few cilantro leaves. Serve immediately or chill until ready to enjoy.
Notes
Use fresh corn for a seasonal twist in summer.
For extra spice, increase the amount of chili and chipotle powder.
Substitute cotija cheese with feta if unavailable.
Store leftovers in an airtight container for up to 2-3 days in the fridge.
For extra spice, increase the amount of chili and chipotle powder.
Substitute cotija cheese with feta if unavailable.
Store leftovers in an airtight container for up to 2-3 days in the fridge.