Mexican Street Corn Deviled Eggs
If you love bold flavors in bite-sized form, these Mexican Street Corn Deviled Eggs are about to be your new favorite. Creamy yolk filling meets roasted corn, tangy lime, and a sprinkle of cotija cheese for a handheld appetizer that disappears fast. Perfect for parties, picnics, or just a fun twist on a classic deviled egg recipe.
Ingredients
Deviled Eggs Base
- 6 large eggs
- 1/2 cup roasted corn kernels
- 2 tbsp mayonnaise
- 1 tbsp sour cream
- 1 tsp lime juice
- 1/2 tsp chili powder
- 1 tbsp cotija cheese for garnish
- fresh cilantro for garnish
- 1 pinch salt
- 1 pinch black pepper
Instructions
- Boil the eggs until hard cooked, about 10 to 12 minutes. Cool in ice water and peel carefully.
- Slice the eggs lengthwise and scoop out the yolks into a small bowl.
- Mash the yolks with mayonnaise, sour cream, lime juice, chili powder, salt, and pepper until creamy.
- Stir in roasted corn kernels, leaving a few for topping.
- Spoon or pipe the filling back into the egg whites.
- Top with cotija cheese, extra corn, and fresh cilantro before serving.
Notes
- Do not overcook the eggs or the yolks will turn gray and dry.
- Avoid skipping lime juice because it balances the richness.
- Do not overload with mayo or the filling becomes too loose.
- Lastly, never skip seasoning, these small bites need bold flavor.