These Mexican Street Corn Deviled Eggs are a tasty twist on a classic! Creamy yolks mix with sweet corn, zesty lime, and a sprinkle of chili for a burst of flavor.
Perfect as an appetizer, they always disappear fast! I love serving them at parties—everyone enjoys the fun and unexpected flavors. Plus, they’re super easy to whip up! 🎉
Key Ingredients & Substitutions
Eggs: Large eggs are perfect for this recipe as they create a nice balance of filling to egg white. If you’re looking for a healthier option, you can use egg whites only, but the filling will be less creamy.
Corn Kernels: I love using fresh or grilled corn, as it adds a sweet and smoky flavor. Canned or frozen corn works too. If you can’t find corn, consider using diced bell peppers for a different twist.
Mayonnaise & Sour Cream: Mayonnaise helps create creaminess, but if you want a lighter version, you can use Greek yogurt instead. It gives a nice tang! I prefer mixing both mayo and sour cream for added flavor.
Chili Powder: This adds spice and color! If you want extra heat, swap it for cayenne pepper or use smoked paprika for a smoky taste. Adjust according to your spice tolerance!
Cotija Cheese: If you can’t find cotija, crumbled feta is a great substitute. You could even leave it out if you’re keeping things dairy-free or simply prefer a different flavor.
How Do You Boil Eggs Perfectly for Deviled Eggs?
Boiling eggs may seem simple, but timing is key to avoid rubbery whites and green yolks! Here’s what you do:
- Place eggs in a pot and cover with cold water, about an inch above the eggs.
- Bring to a boil over medium-high heat. Once boiling, switch off the heat and cover the pot.
- Let the eggs sit, covered, for 10-12 minutes. For hard-boiled, go the full 12!
- After that, quickly cool the eggs in ice water for at least 5 minutes to stop the cooking process and make peeling easier.
Follow these simple steps, and you’ll have perfectly cooked eggs every time! Trust me, it makes a big difference in the final dish.
Mexican Street Corn Deviled Eggs
Ingredients You’ll Need:
- 6 large eggs
- 1/2 cup corn kernels (fresh, canned, or thawed frozen)
- 2 tablespoons mayonnaise
- 1 tablespoon sour cream or crema
- 1 teaspoon lime juice (freshly squeezed)
- 1/2 teaspoon chili powder, plus extra for garnish
- 1 tablespoon chopped fresh cilantro, plus extra for garnish
- 2 tablespoons finely diced red onion, plus extra for garnish
- 1/4 cup crumbled cotija cheese or feta cheese (optional)
- Salt and pepper to taste
How Much Time Will You Need?
This recipe will take about 30 minutes in total—around 15 minutes for prep (cooking and cooling the eggs and mixing) and a little time to chill before serving. It’s quick and easy, with delicious results, perfect for any gathering!
Step-by-Step Instructions:
1. Boil the Eggs:
Start by placing the eggs in a saucepan and cover them with cold water, about an inch over the eggs. Bring the water to a boil over medium-high heat. As soon as it boils, turn off the heat, cover the pot, and let the eggs sit for 10-12 minutes. This keeps them perfectly hard-boiled!
2. Cool the Eggs:
After the eggs have sat, drain the hot water and transfer the eggs to a bowl of ice water. Let them cool down completely—this will make peeling easier. Enjoy the process; they’re almost ready!
3. Prepare the Filling:
Carefully peel the eggs and slice them in half lengthwise. Add the yolks to a medium bowl and set the whites aside. In a skillet over medium heat, sauté the corn kernels for about 3-4 minutes until they’re slightly charred or warmed through. Once done, remove them from the heat and let them cool slightly.
4. Mix It All Together:
Now, add the sautéed corn, mayonnaise, sour cream, lime juice, chili powder, cilantro, red onion, and optional cotija cheese to the bowl with the yolks. Season with salt and pepper to taste. Mash everything with a fork until it’s well combined but still a little chunky—this adds a lovely texture!
5. Fill the Egg Whites:
Spoon or pipe the yolk filling back into each egg white half. Make sure they’re filled generously, showcasing all that delicious goodness! 😋
6. Garnish and Chill:
For that extra flair, garnish the filled deviled eggs with a sprinkle of chili powder, some chopped cilantro, and diced red onion. They will look stunning! Finally, refrigerate the eggs for at least 20 minutes before serving. This will let all those flavors meld together beautifully.
Enjoy these creamy, flavorful Mexican Street Corn Deviled Eggs at your next party or as a delightful snack. They’re sure to be a hit!
Can I Use Different Types of Corn for This Recipe?
Absolutely! Fresh corn off the cob is great, but you can also use canned or frozen corn. Just make sure to drain canned corn well or thaw and drain frozen corn before sautéing. This ensures you don’t add excess moisture to the filling!
Can I Make These Deviled Eggs in Advance?
Yes! You can prepare the eggs and mix the filling a day ahead. Just fill the egg whites right before serving for the best freshness and presentation. Store the egg whites and filling separately in airtight containers in the refrigerator to keep everything fresh!
What’s a Good Substitute for Cotija Cheese?
If you can’t find cotija cheese, crumbled feta works beautifully as a substitute! You can also leave it out entirely if you prefer a dairy-free version. Adding a bit more seasoning can help maintain flavor without the cheese.
How Long Can I Store Leftover Deviled Eggs?
Leftover deviled eggs can be stored in an airtight container in the fridge for about 3 days. Just keep them cool and covered to maintain freshness. Enjoy them as a delicious snack or appetizer throughout the week!
