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.
If you’re looking for a great appetizer for Easter, Mother’s Day brunch, a family picnic, a potluck, and even Cinco de Mayo, look no further than these Mexican Street Corn Deviled Eggs!
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.
Storing
Keep leftover deviled eggs in an airtight container in the refrigerator for up to 2-3 days.
Mexican Street Corn Deviled Eggs
Video
Ingredients
- 12 large Pete and Gerry's Organic Eggs
- 1 teaspoon olive oil or butter
- 2/3 cup corn, frozen or canned (drained and rinsed)
- 7 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1/4 cup crumbled cotija cheese, plus more for garnish
- 1/2 teaspoon paprika
- 1/4 teaspoon chipotle powder
- 1/4 teaspoon chili powder, plus more for garnish
- 1/8 teaspoon kosher salt
- 1/4 cup chopped cilantro for garnish
Instructions
- Fill a large pot with water and bring to a rolling boil over high heat. Carefully add the eggs to the pot and bring the water back to a boil. Cook for 12-14 minutes.
- About 1 minute before the eggs are ready, fill a large bowl with ice and water.
- When the eggs are done, carefully transfer them to the ice bath using a slotted spoon. Let them sit in the ice bath until they’re cool enough to handle, about 10 minutes.
- While the eggs are cooling down, heat olive oil in a small skillet over medium-high heat. Add frozen corn and saute for 3-4 minutes, stirring occasionally.
- Transfer 3 tablespoons of the sauteed corn to a small bowl and set aside to use for garnishing.
- When the eggs are cool enough to handle, peel and discard the shells.
- Slice each egg in half lengthwise and carefully scoop the cooked yolks into a bowl using a small spoon. Place the egg whites on a serving plate.
- To the bowl of cooked yolks, add the mayonnaise, Dijon, cotija cheese, paprika, chipotle powder, chili powder, and salt.
- Smash and stir everything together using a fork until creamy. To get the mixture extra creamy and smooth, you can also use an electric hand mixer.
- Add the sauteed corn and stir it in until fully combined.
- Transfer the filling to a piping bag fitted with a large wide open piping tip, and pipe the filling into the hole of each egg white. Alternatively, you can carefully spoon the mixture into each hole instead of piping if you desire.
- Garnish the eggs with the reserved sauteed corn, some cotija cheese, a dash of chili powder, and cilantro.
Notes
- Storage – Keep leftover deviled eggs in an airtight container in the refrigerator for up to 2-3 days.
- Piping the filling – You can use a piping bag without a piping tip, a piping bag with a large open tip like a Wilton 1M or 2A, or you can just use a spoon to scoop it into each hole.
- 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.
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