Mexican Street Corn Deviled Eggs Recipe
This Mexican Street Corn Deviled Eggs Recipe combines bold Mexican flavors with a classic appetizer twist.
Ingredients
- 6 large eggs
- 1 cup corn kernels roasted or grilled
- 2 tbsp mayonnaise
- 1 tbsp sour cream
- 1 tsp lime juice
- 1/2 tsp chili powder
- 1/4 tsp smoked paprika
- 2 tbsp cotija cheese crumbled
- 1 tbsp chopped cilantro
- Salt to taste
- Pepper to taste
- Extra chili powder for garnish
- Lime wedges for garnish
Instructions
- Boil eggs until hard. Cool completely.
- Peel and slice eggs in half lengthwise.
- Remove yolks and place in a mixing bowl.
- Mash yolks with a fork until smooth.
- Add mayonnaise, sour cream, and lime juice. Mix well.
- Stir in corn, chili powder, paprika, salt, and pepper.
- Mix until creamy and well combined.
- Spoon or pipe filling into egg whites.
- Top with cotija cheese and cilantro.
- Sprinkle extra chili powder before serving.
Notes
- Use freshly roasted corn for the best flavor.
- Add jalapeños for extra heat and crunch.
- Chill the eggs before serving for better texture.
- Use a piping bag for a cleaner presentation.
- Garnish with lime zest for added brightness.
- Replace cotija with feta if unavailable.
- Make ahead and refrigerate for up to one day.