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Mexican Street Corn Deviled Eggs Recipe

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A flavorful twist on classic deviled eggs, these Mexican Street Corn Deviled Eggs are packed with bold flavors like cotija cheese, lime, chili powder, and roasted corn, making them the perfect party appetizer or snack.

Ingredients

Units Scale
  • 6 large eggs
  • 1/2 cup roasted corn kernels (fresh or frozen)
  • 3 tbsp mayonnaise
  • 1 tbsp sour cream
  • 1 tbsp lime juice
  • 1/4 tsp chili powder (plus extra for garnish)
  • 1/4 tsp garlic powder
  • Salt and pepper to taste
  • 2 tbsp crumbled cotija cheese
  • 1 tbsp chopped fresh cilantro
  • Hot sauce (optional, for garnish)

Instructions

  1. Place eggs in a pot and cover with water. Bring to a boil, then cover, remove from heat, and let sit for 10-12 minutes. Transfer to ice water to cool, then peel.
  2. Slice eggs in half lengthwise and remove yolks to a bowl. Set whites aside.
  3. Mash yolks with mayonnaise, sour cream, lime juice, chili powder, garlic powder, salt, and pepper until smooth.
  4. Fold in roasted corn, cotija cheese, and chopped cilantro.
  5. Spoon or pipe the yolk mixture back into the egg whites.
  6. Sprinkle with additional chili powder and more cotija if desired. Add a drop of hot sauce on top for extra heat (optional).
  7. Chill until ready to serve.

Notes

  • For extra flavor, grill or pan-roast the corn until lightly charred.
  • Can be made a few hours in advance and kept chilled.
  • Use smoked paprika instead of chili powder for a smoky flavor twist.

Nutrition

Find it online: https://easy-tapas-recipes.com/mexican-street-corn-deviled-eggs-recipe/