Mexican Street Corn Deviled Eggs (Print Version)
Zesty elote-inspired deviled eggs with cotija, lime, and charred corn
# What You'll Need:
→ Eggs
01 - 6 large eggs
→ Corn Mixture
02 - 1/2 cup corn kernels (fresh, canned, or thawed from frozen)
03 - 1 teaspoon olive oil
→ Filling
04 - Yolks from 6 hard-boiled eggs
05 - 3 tablespoons mayonnaise
06 - 2 tablespoons sour cream
07 - 1 tablespoon fresh lime juice
08 - 1/2 teaspoon smoked paprika
09 - 1/4 teaspoon chili powder
10 - 1/4 teaspoon garlic powder
11 - 1/4 teaspoon salt
12 - 2 tablespoons crumbled cotija cheese
13 - 1 tablespoon finely chopped fresh cilantro
→ Garnish
14 - 1 tablespoon crumbled cotija cheese
15 - 1/2 teaspoon chili powder
16 - 1 tablespoon chopped fresh cilantro
17 - Lime wedges (optional)
# How to Make It:
01 - Place eggs in a saucepan and cover with cold water. Bring to a rolling boil over medium-high heat, then reduce the heat to low, cover, and simmer for 10 minutes. Transfer eggs to an ice bath to cool completely before peeling. Halve each egg lengthwise.
02 - Gently scoop out the cooked yolks and transfer them to a mixing bowl. Set the egg white halves on a serving platter.
03 - Heat olive oil in a small skillet over high heat. Add the corn kernels and sauté undisturbed for 1 to 2 minutes, then stir occasionally until lightly charred, about 3 to 4 minutes total. Remove from heat and let cool to room temperature.
04 - Add mayonnaise, sour cream, lime juice, smoked paprika, chili powder, garlic powder, and salt to the yolks. Mash with a fork and stir until the mixture is completely smooth and creamy.
05 - Gently fold the charred corn, crumbled cotija cheese, and chopped cilantro into the yolk mixture until evenly distributed.
06 - Pipe or spoon the filling generously back into each egg white half, mounding slightly above the rim.
07 - Finish with an extra sprinkle of crumbled cotija, a dusting of chili powder, and chopped cilantro. Serve alongside fresh lime wedges.
# Expert Advice:
01 -
- The smoky char on the corn mixed with the creamy yolk filling tastes like summer in one bite, and you will not be able to stop at just one.
- Cotija cheese brings a salty crumbly punch that makes these disappear faster than any deviled egg I have ever served at a party.
02 -
- Let the charred corn cool completely before folding it into the yolk mixture, or the heat will melt the filling into a greasy mess that refuses to hold its shape.
- A piping bag with a star tip transforms these from casual party food into something that looks professionally catered with almost zero extra effort.
03 -
- Roll the peeled eggs gently on your counter before halving them to find the cleanest natural split line, which makes the yolks easier to remove without tearing the whites.
- Use the back of a spoon to press the filling through a fine mesh strainer if you want absurdly silky smooth centers that feel luxurious on the tongue.