Mexican Street Corn Deviled Eggs
Deviled eggs are a timeless appetizer, but sometimes they could use a little upgrade—and that’s where this recipe comes in! Inspired by the vibrant, zesty flavors of Mexican street corn, these deviled eggs are anything but ordinary. After seeing this recipe shared with @KindKetoMama on Instagram I knew I had to try them. We Love Mexican Street Corn and these did not disappoint. With creamy yolks, tangy lime, salty cotija cheese, and a touch of Tajín for that signature kick, this recipe brings a bold and delicious twist to your table. Give these a try for your next gathering, and don’t forget to let me know what you think!
Recipe Steps
Perfect for parties, potlucks, game days, or even a fun snack at home, these Mexican street corn deviled eggs are as easy to make as they are impressive to serve. Whether you’re a fan of traditional deviled eggs or simply looking to try something new, this recipe is sure to wow your taste buds—and your guests! Let’s get started!
These deviled eggs aren’t much more complicated to make than traditional ones, but timing is key. The first time I made them, I sliced the eggs and rimmed the whites in Tajín right away. By the time I had prepared the yolk mixture and was ready to pipe it into the eggs, liquid had pooled in the bottom of the egg whites. That’s when I realized these deviled eggs need to be assembled right before serving to keep them looking and tasting their best.
For the corn, you can go the extra mile by grilling an ear or two of fresh corn and cutting off the kernels to add to the recipe. However, frozen corn works just as well and is a convenient option. If you’re using frozen corn, simply place it in a strainer and run hot water over it to thaw.
Next time I make this recipe, I’m planning to blacken the corn in a cast iron pan, just like I do when making Mexican Street Corn. I think it’ll add a nice charred flavor and a bit of texture to the dish. It’s always fun to experiment and elevate recipes with small tweaks!
Mexican Street Corn Deviled Eggs
Ingredients
- 8 hard-boiled eggs cooled
- 10 oz organic frozen sweet corn defrosted
- 2 Tbsps. mayonnaise
- 1-2 Tbsps. sour cream depending on desired consistency
- 2 Tbsps. grated cotija cheese
- 1 lime juiced
- ⅓ C fresh cilantro chopped
- tajin
Instructions
- Peel the hard-boiled eggs and slice them in half lengthwise. Gently remove the yolks and place them in a medium-sized bowl. Set the egg whites aside.
- Mash the yolks with mayonnaise, sour cream, lime juice, cotija cheese, and 3/4 of the corn kernels until smooth and creamy. Season with a few shakes of Tajín to taste.NOTE: Assemble the deviled eggs right before serving to prevent the eggs from becoming "weepy." The Tajín used to rim the eggs can draw out moisture if assembled too early.
- Place a couple of teaspoons of Tajín on a small plate. Dip the cut side of each egg white into the Tajín to create a flavorful rim.
- Transfer the yolk mixture into a quart-sized zip-top bag. Cut a small corner off the bag to create a piping tip. Pipe the yolk mixture into the Tajín-rimmed egg whites.
- Garnish the filled eggs by sprinkling them with the remaining corn kernels and fresh cilantro for a pop of color and flavor.
- Serve immediately and enjoy the tangy flavors of these Mexican Street Corn Deviled Eggs!
Victoria Cook
Victoria is a passionate home cook who became the host and chef of over 100 episodes of a private cooking show tailored for wellness practitioners and their patients. With a love for ethnic cuisines, she enjoys using a variety of spices and fresh ingredients to create flavorful, healthy meals for her husband and son. Always up for a culinary challenge, Victoria finds joy in experimenting with new recipes—and if she can whip them up in an electric pressure cooker, she’s even happier.