Name: Mexican Street Corn Deviled Eggs
Prep time: 25 min
Total time: 25 min
Cuisine: Mexican-American
Ingredients: 6 large hard-boiled eggs; 3 tbsp mayonnaise; 1 tsp Dijon mustard or Mexican crema; 1 tbsp fresh lime juice; 1/4 cup roasted or grilled corn kernels (fresh, canned, or frozen); 1/4 tsp garlic powder; 1/4 tsp chili powder or Tajín (plus extra for garnish); Salt and black pepper, to taste; 2 tbsp crumbled cotija cheese; 1 tbsp chopped fresh cilantro; Optional toppings: extra corn, chili flakes, hot sauce

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Mexican Street Corn Deviled Eggs are a bold, zesty twist on the classic deviled egg, inspired by the flavors of elote—Mexican street corn. I love how the creamy yolk filling is blended with mayo, lime, spices, and charred corn, then topped with cotija cheese, chili powder, and fresh cilantro. They’re fun, flavorful, and perfect for parties, picnics, or just a snack with serious personality.

Why You’ll Love This Recipe

I love this recipe because it takes a familiar appetizer and gives it an exciting, flavor-packed upgrade. The sweetness of corn, the tang of lime, the creaminess of the filling, and the salty pop of cotija all work together in the best way. Plus, they’re easy to make ahead and always get eaten first at any gathering.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Hard-boiled eggs
Mayonnaise
Dijon mustard or Mexican crema
Fresh lime juice
Roasted or grilled corn kernels (fresh, canned, or frozen)
Garlic powder
Chili powder or Tajín
Salt and black pepper
Crumbled cotija cheese
Fresh cilantro, chopped
Optional toppings: extra corn, chili flakes, hot sauce

Directions

I peel the hard-boiled eggs and slice them in half lengthwise. I gently scoop out the yolks and place them in a bowl.
I mash the yolks with mayo, lime juice, mustard (or crema), garlic powder, salt, pepper, and a generous pinch of chili powder until smooth and creamy.
I stir in the roasted corn kernels, saving a few for topping.
I spoon or pipe the filling back into the egg whites.
I top each egg with extra corn, cotija cheese, chopped cilantro, and a light dusting of chili powder or Tajín.
I chill until ready to serve or enjoy right away.

Servings and timing

This recipe makes 12 deviled eggs (6 whole eggs) and takes about 25 minutes total. They’re great for appetizers, snacks, or side dishes.

Variations

I mix in a little jalapeño or hot sauce for extra spice.
I use smoked paprika instead of chili powder for a different depth of flavor.
I swap cotija with feta if needed.
I add avocado to the filling for a creamy twist.

storage/reheating

I store these in an airtight container in the fridge for up to 2 days. They’re best served cold or at room temperature. I don’t recommend freezing or reheating.

FAQs

Can I use canned corn?

Yes! I drain it well and lightly char it in a skillet to bring out more flavor.

What if I can’t find cotija cheese?

Feta is a good substitute. It has a similar salty, crumbly texture.

Can I make them ahead of time?

Yes, I prep the eggs and filling a few hours ahead and assemble just before serving for the best texture.

Are these spicy?

They have a mild kick from the chili powder, but I can adjust the heat with jalapeños or hot sauce if I want more spice.

Can I double the recipe?

Definitely! This recipe scales easily—just boil more eggs and adjust the filling ingredients to taste.

Conclusion

Mexican Street Corn Deviled Eggs are a playful, flavor-packed spin on a classic appetizer. I love how they bring color, texture, and spice to the table, and they’re always a hit no matter where I serve them. Whether I’m hosting a summer BBQ or just want to shake up my snack game, these deviled eggs always deliver with a delicious twist.