If you love classic deviled eggs and the rich flavor of Mexican street corn, this recipe combines the best of both worlds in an irresistible combination. These Mexican Street Corn Deviled Eggs are smooth, delicious and full of street corn flavor from grilled corn, lime juice, chili powder and Mexican cheese. They’re perfect for Easter brunch, summer BBQ parties, Cinco de Mayo celebrations, or even game day. I make these for my own family gatherings and they disappear quickly every time. You may want to plan a double batch!
Yes! Store-bought hard-boiled eggs work great and save time.
Cotija cheese is saltier and firmer, while queso fresco is softer and milder – both taste delicious on top.
Yes, prepare up to 24 hours in advance and garnish before serving.
Queso Mural: Swap in cotija or even feta for a similar crumbly texture.
Grilled Corn: Use canned black corn or frozen corn and stir-fry until charred.
Dijon Mustard: Yellow mustard works great.
jalapeno pepper: Sprinkle with chili powder or chipotle powder if you like.
mayonnaise: Greek yogurt can be used to make Tangier flavor.
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Ingredient description
- 12 hard-boiled eggs: The foundation of this recipe is making creamy, rich hard-boiled eggs packed with all the delicious fillings.
- mayonnaise: Adds a smooth texture and classic deviled egg creaminess to the yolk mixture.
- Dijon Mustard: Brings a subtle flavor that balances the richness of the yolk.
- Grilled corn (fresh, frozen or canned): Giving these Mexican Street Corn Deviled Eggs their signature smoky sweetness and extra corn texture.
- Diced red onion: Adds a crisp and spicy flavor that contrasts nicely with the creamy filling.
- jalapeno pepper: Provides mild heat and pairs perfectly with chili powder and lime juice.
- Lime juice: The fresh citrus flavor adds great flavor to the entire dish.
- Queso Mural: A crumbly Mexican cheese that adds authentic street corn flavor.
- Coriander leaves: Adds freshness and color to every bite.
- Paprika: Sprinkle on top for smoky warmth and classic Elote flavor.
- Lime Wedges: Great for adding extra citrus juice before serving.
How to Make Mexican Street Corn Deviled Eggs
- Cut the hard-boiled eggs in half lengthwise and carefully remove the yolk. Place the egg yolks in a large bowl and mash until smooth.
- Add the mayonnaise, Dijon mustard, grilled corn, red onion, jalapeños, and lime juice and stir to combine.
- Pour the egg yolk mixture into a piping bag (or a ziploc bag with the corner cut off) and fill with egg whites.
- Sprinkle with cheese, chopped cilantro and paprika. Serve with lime wedges for a fresh street corn flavor.
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Mexican Street Corn Deviled Eggs
If you love classic deviled eggs and the rich flavor of Mexican street corn, this recipe combines the best of both worlds in an irresistible combination.
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Calories: 52kilocalories | carbohydrate: 1gram | protein: 4gram | Fat: 4gram | Saturated fat: 1gram | Polyunsaturated fats: 1gram | Monounsaturated fats: 1gram | Trans fats: 0.01gram | cholesterol: 94milligrams | sodium: 77milligrams | Potassium: 46milligrams | fiber: 0.2gram | sugar: 1gram | Vitamin A: 161IU | Vitamin C: 0.4milligrams | calcium: twenty onemilligrams | iron: 0.3milligrams
Nutritional Disclaimer: Family Meals is not a nutritionist or nutritionist and any nutritional information shared is an estimate only. If you need to verify any information, we recommend calculating the ingredients using our online nutrition calculator.
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