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Mexican Street Corn Deviled Eggs

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Mexican Street Corn Deviled Eggs are a zesty, creamy twist on the classic appetizer, combining charred corn, lime, chili powder, and cotija cheese for a bold, party-ready bite.

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

Instructions

  1. Peel the hard-boiled eggs and slice them in half lengthwise.
  2. Gently scoop out the yolks and place them in a mixing bowl.
  3. Mash the yolks with mayonnaise, lime juice, mustard or crema, garlic powder, salt, pepper, and chili powder until smooth.
  4. Stir in the roasted corn, reserving a small amount for topping.
  5. Spoon or pipe the yolk mixture back into the egg white halves.
  6. Top each egg with the reserved corn, cotija cheese, chopped cilantro, and a sprinkle of chili powder or Tajín.
  7. Chill in the fridge until ready to serve or enjoy immediately.

Notes

  • Feta cheese can be used in place of cotija if needed.
  • For extra spice, mix in jalapeño or a few dashes of hot sauce.
  • Avocado can be mashed into the yolk mixture for a creamy, green twist.
  • Use smoked paprika for a milder, smoky variation.
  • Assemble close to serving time for best texture.

Nutrition

Find it online: https://cookedbymaya.com/mexican-street-corn-deviled-eggs/