Description
These Mexican Street Corn Deviled Eggs are a fun twist on a classic! They combine the creamy richness of deviled eggs with the bold, zesty flavors of elote—grilled corn, cotija cheese, lime, and chili powder. Perfect for parties, potlucks, or a flavorful snack.
Ingredients
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6 large eggs
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1/2 cup corn kernels (fresh, canned, or frozen and thawed)
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3 tablespoons mayonnaise
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1 tablespoon sour cream
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1 teaspoon lime juice
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1/4 teaspoon chili powder (plus more for garnish)
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1/4 teaspoon garlic powder
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1/4 teaspoon salt
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2 tablespoons crumbled cotija cheese (plus more for topping)
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1 tablespoon chopped fresh cilantro (plus more for garnish)
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Optional: hot sauce, for serving
Instructions
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Place the eggs in a pot and cover with cold water. Bring to a boil over medium-high heat, then cover, remove from heat, and let sit for 10-12 minutes.
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Drain and cool the eggs in an ice bath. Once cooled, peel the eggs and slice them in half lengthwise.
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Remove the yolks and place them in a bowl. Set the egg whites aside.
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To the bowl of yolks, add mayonnaise, sour cream, lime juice, chili powder, garlic powder, and salt. Mash until smooth.
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Stir in the corn, cotija cheese, and cilantro.
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Spoon or pipe the filling back into the egg whites.
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Garnish with extra cotija cheese, a sprinkle of chili powder, chopped cilantro, and a few drops of hot sauce if desired.
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Serve chilled or at room temperature
Notes
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Grilled corn adds a smoky flavor—if you have time, try charring fresh corn for an extra boost.
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These can be made up to a day in advance and kept covered in the fridge.
Nutrition
- Serving Size: 2 deviled eggs
- Calories: 130
- Sugar: 1g
- Sodium: 230mg
- Fat: 10g
- Saturated Fat: 2.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 185mg