Mexican Street Corn Deviled Eggs are one of our favorite variations for deviled eggs. Plus they’re ready in 25 minutes with just a few simple ingredients.
These make great appetizers for a party because they’re unique and different than what people are used to. The corn and Tajin really change them up. Give it a try – you’ll love it!
Why You’ll Love It
- Crowd-Pleaser: This unique twist on a classic combination of flavors makes these deviled eggs a standout dish.
- A Touch of Heat: The Tajin provide a hint of heat, elevating the flavor profile and adding a spicy kick that’s really tasty.
- Visually Appealing: The vibrant colors of grilled corn, cotija cheese, and cilantro create an eye-catching presentation.
» You might also like this Classic Mexican Street Corn.
Ingredients You’ll Need
- Eggs – Sometimes older eggs are easier to peel.
- Mayonnaise – Use your favorite brand of mayonnaise.
- Dijon Mustard – Can be substituted with yellow mustard or stone-ground for more texture.
- Salt and Pepper – If you prefer less salt in your food you can adjust to your preferences.
- Tajin – A chili-lime seasoning; find it in the spice aisle or at a Mexican grocery store.
- Grilled Corn – You can use fresh corn on the cob or a can of corn.
- Cotija Cheese – Crumbled. Feta is a popular substitute for cotija, but Queso Fresco, Parmesan, Goat cheese, and plant-based alternatives are all acceptable substitutes.
- Cilantro – Chopped. You can substitute with parsley, fresh celery leaves, basil, or dill if you prefer.
Equipment Needed
- Cooking pot
- Baking sheet
- Cutting board
- Knife
- Piping bag or sealable bag
Helpful Tips
- Use older eggs for easier peeling, and ensure they are covered with water to prevent cracking during boiling. Immediately transfer boiled eggs to cold water to ease the peeling process
- Customize with additional toppings like sliced jalapeños, diced tomatoes, or a drizzle of hot sauce for added flavor.
- You can substitute parsley for cilantro if you do not like cilantro.
- Prepare the filling and boiled eggs ahead but assemble just before serving to maintain freshness and texture.
- If you don’t have a piping bag, use a sealable bag with the corner snipped to make filling easy.
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Mexican Street Corn Deviled Eggs
Ingredients
- 6 eggs older eggs are better than fresher eggs
- 2 tablespoons (28 g) mayonnaise
- 1 teaspoon (5 ml) Dijon mustard
- 1/2 cup (73 g) charred corn or 1 ear grilled corn divided
- Salt and pepper to taste
- 2 tablespoons (30 g) Tajin
- 1/4 cup (38 g) cotija cheese crumbled
- 1 tablespoon (0.4 g) cilantro chopped
Instructions
- Add eggs to a large pot and cover with water to 2” above the eggs. Bring to a boil.
- Once boiling, cover the pot and turn off heat. Allow it to sit for 12 minutes.
- Drain and place the eggs in cold water. Peel as soon as they are cooled.
- Slice eggs in half lengthwise and remove yolks.
- Dip the cut edge of each egg in the Tajin to coat.
- To char the corn, spread it out on a baking sheet covered in parchment paper. Bake at 400° F(205°C) for 20-30 minutes stirring every 10 minutes until the desired amount of char is achieved.
- In a food processor, combine the yolks with mayonnaise, mustard, and 2/3 of the corn. Blend until your desired consistency is reached. Season to taste with salt and pepper.
- Add yolk mixture to a food storage bag and seal. Snip off one corner of the bag to act as a piping bag. Fill each egg with yolk mixture.
- Garnish the eggs with remaining corn kernels, cotija cheese, and cilantro.
Equipment Needed
- Cooking pot with lid
- Parchment paper
- Cutting board
- Knife
- Piping bag or sealable bag
Notes
- Use older eggs for easier peeling, and ensure they are covered with water to prevent cracking during boiling. Immediately transfer boiled eggs to cold water to ease the peeling process.
- Customize with additional toppings like sliced jalapeños, diced tomatoes, or a drizzle of hot sauce for added flavor.
- You can substitute parsley or green onion for cilantro if you do not like cilantro.
- Prepare the filling and boiled eggs ahead but assemble just before serving to maintain freshness and texture.
- If you don’t have a piping bag, use a sealable bag with the corner snipped to make filling easy.
Nutrition
How to Store
Store any leftover deviled eggs in an airtight container in the refrigerator to maintain freshness. Deviled eggs are best enjoyed within 1-2 days to ensure quality and taste. Due to their creamy texture, freezing deviled eggs is not recommended, as it may alter the consistency.
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.