Why You’ll Love This Recipe

Mexican Street Corn Deviled Eggs are a flavorful twist on the classic appetizer, combining the creamy richness of deviled eggs with the bold, zesty flavors of elote. With sweet corn, tangy lime, cotija cheese, and a hint of spice, these deviled eggs are perfect for parties, potlucks, or a festive snack. They’re visually appealing and full of texture, bringing a fun and unexpected twist to your table.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

hard-boiled eggscooked corn kernelsmayonnaisecotija cheeselime juicechili powdersmoked paprikachopped cilantrohot sauce (optional)salt and pepper

directions

Slice the hard-boiled eggs in half and carefully remove the yolks into a mixing bowl.

Mash the yolks with a fork until smooth.

Add mayonnaise, lime juice, chili powder, salt, pepper, and a portion of the cotija cheese to the yolks. Mix until creamy.

Fold in the cooked corn kernels and chopped cilantro.

Spoon or pipe the yolk mixture back into the egg white halves.

Top with extra corn, cotija cheese, a sprinkle of smoked paprika, and an optional dash of hot sauce.

Garnish with additional cilantro if desired.

Servings and timing

This recipe makes 12 deviled egg halves (6 whole eggs).
Preparation time: 20 minutes
Assembly time: 10 minutes
Total time: 30 minutes

Variations

Use grilled corn for a smokier flavor.

Add finely diced jalapeños for extra heat.

Substitute sour cream or Greek yogurt for mayo to lighten it up.

Top with crushed tortilla chips for added crunch.

Swap cotija with feta if unavailable.

storage/reheating

Store Mexican Street Corn Deviled Eggs in an airtight container in the refrigerator for up to 2 days.
Note: These are best enjoyed fresh, as the texture can change with storage.
Do not freeze. Reheating is not recommended.

FAQs

Can I make these ahead of time?
Yes, you can prep the filling a day ahead and fill the eggs just before serving.

Do I have to use cotija cheese?
No, feta or queso fresco are good substitutes.

Is canned corn okay?
Yes, drained canned corn works fine if fresh or frozen isn’t available.

Are they spicy?
They have a mild kick, but you can control the heat by adjusting the chili powder and hot sauce.

Can I use frozen corn?
Yes, just thaw and cook it before using.

What’s the best way to pipe the filling?
Use a piping bag with a large tip or a plastic sandwich bag with the corner snipped off.

Can I double the recipe?
Yes, this recipe scales up easily for larger groups.

Are these gluten-free?
Yes, all the ingredients are naturally gluten-free.

Can I serve them warm?
They’re best served cold or at room temperature.

What makes them “Mexican Street Corn” style?
The flavor combo of corn, lime, cotija, chili powder, and cilantro mirrors the popular Mexican street food “elote.”

Conclusion

Mexican Street Corn Deviled Eggs bring a festive fusion of flavor to a classic dish, making them an ideal appetizer for any occasion. Easy to prepare and bursting with creamy, spicy, and tangy notes, they’re sure to be a crowd-pleaser. Try them at your next gathering for a delicious and memorable twist.