Mexican Street Corn Deviled Eggs (Print Version)
Bold elote-inspired appetizer with smoky spices, tangy lime, and creamy Cotija cheese.
# What You Need:
→ Eggs
01 - 6 large eggs
→ Corn Filling Mixture
02 - 1/2 cup cooked corn kernels, preferably grilled or charred
03 - 2 tablespoons mayonnaise
04 - 1 tablespoon sour cream
05 - 2 teaspoons fresh lime juice
06 - 1/4 teaspoon smoked paprika
07 - 1/2 teaspoon chili powder
08 - 1/4 teaspoon kosher salt
09 - 1/4 cup crumbled Cotija cheese, plus extra for garnish
10 - 1 tablespoon finely chopped fresh cilantro, plus extra for garnish
11 - 1 small garlic clove, minced (optional)
→ Garnish
12 - Chili powder or Tajín seasoning to taste
13 - Extra crumbled Cotija cheese
14 - Chopped fresh cilantro
15 - Lime wedges (optional)
# How-To:
01 - Place eggs in a saucepan and cover with cold water by 1 inch. Bring to a gentle boil over medium-high heat. Once boiling, cover the pan, remove from heat, and let stand for 10–12 minutes.
02 - Transfer eggs immediately to an ice bath and cool completely. Gently peel each egg and halve lengthwise.
03 - Carefully scoop the yolks into a mixing bowl and arrange the egg white halves on a serving platter.
04 - Mash the yolks with mayonnaise, sour cream, lime juice, smoked paprika, chili powder, salt, Cotija cheese, cilantro, and garlic until smooth and well combined. Fold in half of the corn kernels.
05 - Spoon or pipe the yolk mixture generously into each egg white half, mounding slightly.
06 - Top each filled egg with the remaining corn kernels, extra Cotija cheese, a dusting of chili powder or Tajín, and chopped cilantro. Serve with lime wedges on the side.
# Expert Advice:
01 -
- That first bite hits you with lime and smoke and creaminess all at once, and suddenly regular deviled eggs feel boring forever.
- You can prep everything ahead and assemble right before guests arrive, which means you actually get to enjoy your own party.
02 -
- Overcooking the eggs turns the yolks green and sulfurous around the edges, and no amount of seasoning can hide that, so watch your timer like a hawk.
- Charring the corn in a dry cast iron skillet over high heat for about four minutes transforms this recipe from good to genuinely memorable.
03 -
- Start peeling from the wider end where the air pocket sits and the shell comes off in satisfying strips instead of frustrating fragments.
- Let the assembled eggs chill uncovered for about twenty minutes before serving, which helps the filling set and makes them easier to pick up neatly.