A fun twist on the classic deviled eggs, this Mexican Street Corn version features a filling made from egg yolks, mayo, cotija cheese, chili and chipotle powder, and sauteed corn!
This post is sponsored by Pete and Gerry’s Organic Eggs. All opinions expressed here are my own.
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The filling is made from a mixture of sauteed corn, cotija cheese, mayonnaise, chili powder and a little dijon mustard that’s the perfect mashup between the classic deviled eggs we all know and love and delicious elote (Mexican street corn)!
They’re ready from start to finish in under an hour and are sure to impress anyone who lays their eyes on them. They truly are beautiful with all the garnishes!
Ingredients You’ll Need
Eggs: Since eggs are the star of this dish, I recommend using high quality eggs like Pete and Gerry’s Organic Eggs. They’re my absolute favorite because they’re USDA Certified Organic, free range and Certified Humane. They’re widely available in stores across the U.S. and I can’t recommend them enough!
Mayo and Dijon: These two ingredients are must-haves in any deviled egg recipe. They give the filling an extra creamy component that pairs well with the street corn ingredients.
Corn: This is a must-have in order to give these eggs that delicious street corn flavor! I used frozen corn that I sauteed, but you could also use canned corn or fresh roasted corn.
Cotija cheese: This gives the filling a nice salty bite that is essential with Mexican street corn. Get it nice and crumbled before adding it to the filling.
Seasonings: Paprika, chili powder, and chipotle powder give the filling a nice color as well as that Mexican street corn flavor that’s necessary. However, it’s not very spicy so if you want something with a little kick, add some more.
How to Make Mexican Street Corn Deviled Eggs
First, you’ll need to hard boil the eggs and peel them. Once they’re peeled, slice them in half lengthwise, scoop out the cooked yolks, and place them in a large mixing bowl. Place the egg whites onto the serving plate you’ll be using.
While the eggs are cooling down, before peeling them, saute some frozen or canned corn in a skillet with a little olive oil or butter. This will give the corn a little bit of that roasted flavor and make it extra tasty!
Next, add the mayo, dijon mustard, cotija cheese, and seasonings to the bowl with the cooked egg yolks.
Using the back of a fork, a potato masher, or an electric hand mixer, smash together all the ingredients until you can get them as smooth and creamy as possible.
Don’t worry if the mixture isn’t super duper smooth – it’s not supposed to be!
Next, add in the sauteed corn (reserving about 3 tablespoons for garnish) and mix it all up.
Last but not least, transfer the mixture to a piping bag and pipe it into the hole of each egg white. You can use a piping bag without a piping tip, a piping bag with a large wide tip like a Wilton 1M or 2A, or you can just use a spoon to scoop it into each hole.
Top each deviled egg with some of the reserved sauteed corn, a sprinkle of cotija cheese, some more chili powder, and cilantro!
Substitutions and Variations
Don’t have all the ingredients? Here are some variations and substitutions that could also work:
- Making this in the summer? Feel free to use fresh sweet corn on the cob! Roast or grill it, then just slice the kernels off the cob.
- Want it spicy? Despite the chili powder in this recipe, it isn’t spicy at all. If you’d like it spicy, double or triple the amount of chili and chipotle powder.
- Can’t find cotija cheese? A good substitute for cotija cheese in this recipe is feta cheese. It will give it that delicious salty flavor that cotija cheese has.
Keep leftover deviled eggs in an airtight container in the refrigerator for up to 2-3 days.