Mexican Street Corn Deviled Eggs are a fun twist on a classic favorite. They’re creamy eggs filled with a tasty mix of corn, lime, and spices for a zesty kick!
These little bites are perfect for parties or just a snack at home. I love how they bring the yummy flavors of street corn right to the table. Plus, they look great on a platter!
Key Ingredients & Substitutions
Eggs: Large eggs are the base for this recipe. For a quicker option, you can buy pre-boiled eggs to save time. Just make sure they’re hard-boiled for that perfect deviled egg texture!
Corn Kernels: Fresh corn gives the best flavor, but canned or frozen corn works too. If you use frozen, thaw and drain it first. Grilling the corn adds a nice smoky taste, just like on the streets of Mexico!
Cotija Cheese: Cotija adds a nice salty zing, but feta is a great substitute if you can’t find cotija. For a dairy-free option, try a plant-based cheese, which can still add creaminess to the filling.
Shallot or Red Onion: I prefer shallots for their milder flavor, but red onion also works well. If you’re sensitive to raw onions, consider sautéing them briefly to soften the flavor.
Cilantro: Fresh cilantro gives a burst of color and taste. If you’re not a fan, parsley or green onion can be good alternatives. Some people love the fresh taste of cilantro, while others might skip it—totally up to you!
How Do I Perfectly Hard-Boil My Eggs?
Getting hard-boiled eggs just right can be tricky, but here’s how to nail it every time:
- Start by placing your eggs in a saucepan and covering them with cold water. Aim to put in enough water to cover eggs by about an inch.
- Bring the water to a boil over high heat. Once boiling, lower the heat to a simmer and cook for 10-12 minutes—stick with 10 for a softer yolk or 12 for a firmer one.
- When done, move the eggs to a bowl of ice water immediately to stop the cooking. Let them sit for about 5 minutes, making peeling easier.
Following these steps should give you perfectly hard-boiled eggs every time! Enjoy your cooking!
Mexican Street Corn Deviled Eggs
Ingredients You’ll Need:
For the Deviled Eggs:
- 6 large eggs
- 1/2 cup corn kernels (fresh, grilled or roasted for best flavor)
- 1/4 cup mayonnaise
- 1/4 cup crumbled cotija cheese (or feta as a substitute)
- 1 small shallot or red onion, finely chopped
- 1 tbsp lime juice (freshly squeezed)
- 1/2 tsp chili powder (plus extra for garnish)
- 1/4 tsp smoked paprika (optional)
- 2 tbsp fresh cilantro, chopped (plus extra for garnish)
- Salt and pepper to taste
How Much Time Will You Need?
This delicious recipe will take you about 20 minutes for preparation and 5 minutes to cool the eggs. Add a bit more time if you’re waiting for the eggs to boil. In total, you’ll need about 25-30 minutes to prepare these tasty Mexican Street Corn Deviled Eggs!
Step-by-Step Instructions:
1. Boil the Eggs:
Begin by placing the eggs in a saucepan and covering them with cold water. Bring the water to a boil over medium heat. When the water is boiling, reduce the heat to a gentle simmer and let the eggs cook for about 10-12 minutes until they are hard-boiled.
2. Cool and Peel:
After boiling, carefully transfer the eggs to a bowl filled with ice water. Let them cool in the ice bath for around 5 minutes — this makes peeling much easier! Once cool, gently tap the eggs on a hard surface to crack the shell, then peel them under running water to remove the shell smoothly. Slice each egg in half lengthwise.
3. Prepare the Filling:
Remove the yolks from the egg whites and place them in a mixing bowl. Use a fork to mash the yolks until they’re crumbly, then add the mayonnaise, lime juice, chili powder, smoked paprika (if using), salt, and pepper. Mix everything together until the mixture is nice and smooth!
4. Combine Ingredients:
Next, stir in the corn kernels, finely chopped shallot (or red onion), crumbled cotija cheese, and chopped cilantro. Mix all the ingredients well until they are evenly combined, creating a flavorful filling.
5. Fill the Egg Whites:
Spoon or pipe the yolk mixture back into each of the egg white halves. Take your time to fill them generously—make sure they look enticing!
6. Garnish and Serve:
For the finishing touch, garnish the filled deviled eggs with a sprinkle of extra chili powder, a few pieces of corn kernels, crumbled cheese, and some fresh cilantro leaves on top. These little touches add both flavor and color.
Finally, serve your Mexican Street Corn Deviled Eggs chilled or at room temperature and enjoy! They’re sure to be a hit at any gathering!
Can I Use Different Types of Corn?
Absolutely! While fresh or grilled corn is recommended for the best flavor, you can also use canned or frozen corn. If using frozen, make sure to thaw and drain it first. Canned corn should be rinsed to remove excess sodium.
How Do I Store Leftover Deviled Eggs?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To prevent the egg whites from getting soggy, consider storing the filling separately until you’re ready to serve them again.
Can I Make These Deviled Eggs Ahead of Time?
Yes, you can prepare the eggs and filling a day in advance! Just keep the filling covered in the fridge until you’re ready to fill the egg whites and serve.
What Can I Substitute for Cotija Cheese?
If you can’t find cotija cheese, feta is a great substitute. Both cheeses provide a salty flavor and creamy texture. For a dairy-free option, try using a plant-based cheese to maintain that creamy consistency!
