Mexican Street Corn Deviled Eggs are a fun twist on a classic snack! Creamy yolks mix with corn, cheese, and spices to create a burst of flavor in each bite. Yum!
I love how these eggs bring a fiesta to any gathering! Plus, they’re super easy to make. Just boil, mix, and serve. Who can resist a tasty egg with a little flair? 🎉
Ingredients & Substitutions
Eggs: Fresh large eggs are best here. If you’re short on time, you can use store-bought hard-boiled eggs. I find that making my own always tastes better!
Mayonnaise: This adds creaminess. If you’re looking for a healthier option, replace it with Greek yogurt or avocado for a twist.
Mexican crema: This ingredient gives that authentic flavor. If it’s hard to find, sour cream works great, but you can mix it with a bit of milk to mimic the creaminess.
Corn: Roasted or grilled corn gives the best flavor, but canned corn can also work in a pinch. Just drain and rinse it before adding.
Cotija cheese: This crumbly cheese is traditional, but feta makes an excellent substitute. I enjoy the tangy note feta brings to the dish!
Jalapeño: If spicy isn’t your thing, feel free to leave it out. You can also replace it with a sprinkle of red pepper flakes for some heat without the bulk.
How Do You Perfectly Hard-Boil Eggs?
Hard-boiling eggs can be tricky, but it’s easy once you have a technique. Here’s how to get perfectly boiled eggs every time:
- Start with cold water covering the eggs by at least an inch.
- Bring water to a gentle boil, then turn off the heat and cover the pot. Let sit for 12 minutes for firm yolks.
- Transfer eggs to an ice bath immediately after time is up. This stops the cooking, making them easier to peel.
Try to peel the eggs while they are still slightly warm; it sometimes helps with the shell removal. Enjoy crafting those deviled eggs!
Mexican Street Corn Deviled Eggs
Ingredients You’ll Need:
- 6 large eggs
- 1/3 cup mayonnaise
- 1/4 cup Mexican crema or sour cream
- 1/4 cup roasted or grilled corn kernels (fresh or frozen)
- 2 tablespoons cotija cheese, crumbled (or feta as a substitute)
- 1 teaspoon lime juice
- 1/2 teaspoon chili powder (plus extra for garnish)
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon ground cumin
- 1 small jalapeño, finely chopped (optional)
- Salt and black pepper, to taste
- Fresh cilantro leaves, chopped (plus extra for garnish)
- Lime wedges for serving
How Much Time Will You Need?
This recipe takes about 20 minutes for preparation and cooking, plus some additional chilling time if desired. You’ll spend a few moments boiling and peeling the eggs, then whipping up the creamy filling. Perfect for a quick snack or a gathering!
Step-by-Step Instructions:
1. Boil the Eggs:
Start by placing your eggs in a pot and covering them with cold water. Turn on the heat and bring the water to a boil over medium-high. Once it reaches a boil, turn off the heat, cover the pot, and let the eggs sit for 12 minutes. This will ensure they’re fully cooked with a nice, firm yolk.
2. Cooling the Eggs:
After 12 minutes, carefully drain the hot water and transfer the eggs to a bowl of ice water. Let them chill for about 5 minutes to stop the cooking process. Once they’re cool, peel the eggs gently to avoid damaging the whites.
3. Prepare the Yolks:
Slice each egg in half lengthwise and carefully scoop out the yolks into a medium mixing bowl. Set the egg whites aside on a serving plate, ready to be filled later.
4. Make the Yolk Mixture:
To the bowl with yolks, add the mayonnaise, Mexican crema or sour cream, lime juice, chili powder, smoked paprika, cumin, salt, and pepper. Mash and mix everything until it’s smooth and creamy. Don’t forget to taste; adjust seasoning if needed!
5. Add the Good Stuff:
Gently fold in the roasted corn kernels, crumbled cotija cheese, and the finely chopped jalapeño (if you’re using it). This mixture will add a nice texture and flavor to your deviled eggs.
6. Fill the Egg Whites:
Now comes the fun part! Using a spoon or a piping bag, fill each egg white half with the creamy yolk mixture. You can make them look pretty by swirling the filling as you go.
7. Garnish:
Dust a little chili powder over the top for a beautiful presentation and added flavor. Then, sprinkle on some fresh cilantro for that lovely herbal touch.
8. Time to Serve:
These deviled eggs are best served fresh, but if you’re making them ahead of time, cover them and keep them in the fridge. Don’t forget to serve with lime wedges on the side for an extra burst of zesty flavor!
Enjoy these vibrant and creamy Mexican Street Corn Deviled Eggs at your next gathering or enjoy them as a delightful snack anytime. They’re sure to be a crowd favorite!
Can I Use Another Type of Cheese?
Absolutely! If you can’t find cotija, feta is a great substitute with a similar flavor profile. You could also try queso fresco for a milder taste.
Can I Make These Deviled Eggs Ahead of Time?
You can prepare the filling a day in advance and store it in the refrigerator. Just fill the egg whites right before serving for the freshest taste!
What’s the Best Way to Store Leftover Deviled Eggs?
Store any leftovers in an airtight container in the fridge for up to 3 days. To keep the egg whites from getting soggy, it’s best to fill them just before you eat.
How Can I Make These Eggs Spicier?
If you want more heat, you can add more jalapeño or even some diced serrano peppers. A splash of hot sauce mixed into the yolk mixture can spice things up as well!