Description
These Mexican Street Corn Deviled Eggs elevate the classic appetizer with zesty and bold flavors like cotija cheese, corn kernels, chile powder, and tangy yolk filling. They’re perfect for barbecues, potlucks, or family gatherings.
Ingredients
Scale
- 10 hard-boiled eggs (peeled and halved)
- 2 ears of corn (cooked, kernels cut off)
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce (optional)
- Kosher salt and freshly ground black pepper
- ¼ cup finely minced red onion
- ¼ cup crumbled cotija cheese
- Chile powder (for garnish)
- Optional: Chopped fresh cilantro (for garnish)
Instructions
- Cook corn in boiling salted water for 4–5 minutes, then drain and cool.
- Hard-boil eggs by boiling, turning off heat, and letting them sit for 11 minutes. Cool under cold water, peel, and halve.
- Remove yolks and mash with mayonnaise, Dijon mustard, Worcestershire sauce, hot sauce (if using), salt, and pepper. Mix until smooth.
- Spoon or pipe the yolk mixture into egg whites.
- Top with corn kernels, red onion, cotija cheese, and a sprinkle of chile powder. Garnish with cilantro if desired.
- Serve immediately or refrigerate for up to 4 hours before serving.
Notes
- Use canned or frozen (thawed) corn as a substitute for fresh.
- For a milder flavor, skip the hot sauce and use smoked paprika instead of chile powder.
- Refrigerate leftovers in an airtight container for up to 1 day.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: Mexican-Inspired