Mexican Street Corn Deviled Eggs

Mexican Street Corn Deviled Eggs gives the southern party favorite a sassy south-of-the border kick with sweet, charred corn, tangy pickled jalapenos, salty queso fresco, and the bodacious pop of hot sauce. If you’re looking for a fun and easy twist on a beloved dish, these two-bite treats hit all of the notes.

There are certain foods that disappear first at any party and deviled eggs top the list. At their most traditional they’re a beloved classic most of us grew up with from church potlucks to backyard family barbecues. This recipe gives you everything you love about a southern deviled egg, but replaces ingredients like chives with cilantro, Louisiana style hot sauce with your favorite Mexican hot sauce, paprika with Tajin, and pickle relish with pickled jalapenos. All of the components are there, but with a fun twist.

Why You’ll Love This Recipe

• Easy Process – The most difficult part of this recipe is simply boiling the eggs. The rest is more about assembly, minus charring the corn, and even that you can use either defrosted frozen or drained can corn. This is a fun recipe anyone can make.
• Make Ahead – You can assemble these elote deviled eggs a couple of days in advance. In addition, you can also boil your eggs up to five days and then assemble them before serving.
• Simple Ingredients – There is nothing complicated about any of the components of these Mexican street corn deviled eggs. Pantry staples like mayonnaise and Dijon mustard are combined with fresh ingredients like lime, cilantro, and red onion. You can easily find everything at your local grocery store.

Ingredients

• Eggs – Large eggs were used for this recipe. You may need to add a little extra mayonnaise if you use extra-large eggs.
• Creamy Base – Use a high-quality mayonnaise for the creamy dressing. Duke’s Mayonnaise is the classic (only) southern choice. Dijon mustard and fresh lime juice add a little tang, and Mexican hot sauce such as Valentina’s adds a little kick of heat. Chili powder adds smokiness, earthiness, and a little salt.
• Mexican Street Corn Ingredients – Charred fresh corn adds texture and sweet and smoky flavor. You will need about one cob of corn for this recipe. Queso fresco cheese adds a little creaminess and saltiness. Minced red onion adds a sharp bite while cilantro brings freshness. Pickled jalapenos add crunch and an acidic bite without being too spicy.

How to Make Mexican Street Corn Deviled Eggs

• Boil and peel your eggs. This step can be done a few days in advance. Make sure they’re dried off before slicing them.
• Prepare your filling. Char the corn and remove it from the cob. Finely dice the jalapenos, onion, and cilantro. Crumble your queso fresco.

• Cut your eggs in half and carefully remove the yolks. Place the yolks into a bowl and use a form to smash them until they’re a fine crumble.
• Add the ingredients for the creamy base. Use the fork to smash in the mayonnaise, lime juice, hot sauce, Dijon, and chili powder. Keep smashing until it’s creamy.
• Stir in the remaining ingredients. Add the minced onion, corn, queso fresco, pickled jalapenos, and cilantro and stir to completely combine.
• Taste and adjust for seasoning and texture. If you want the filling to be a little less thick add a little more mayonnaise. Add any additional salt or chili powder if needed.

• Fill the egg whites with the yolk mixture. Use a piping bag, plastic bag with the corner snipped, or a spoon to fill the egg whites.
• Garnish the Mexican Street Corn Deviled Eggs. Top the eggs with additional charred corn, minced onions, queso fresco, cilantro, and pickled jalapenos. Sprinkle Tajin over the top of each egg. For best results allow them to refrigerate for at least 30 minutes.

Variations

• Instead of queso fresco use cotija cheese.
• Swap the pickled jalapeno for a finely minced fresh jalapeno.
• Use the pickled jalapeno brine in place of the lime juice.
• If fresh corn isn’t in season you can use defrosted frozen corn or drained canned corn. They even have charred corn varieties.
• Replace the minced red onion with finely minced sweet onion.
• Not a fan of cilantro? Use fresh parsley or chives instead.
• Top off your Mexican Street Corn Deviled Eggs with finely crushed flaming hot Cheetos or Takis.
• This recipe can be made dairy free by leaving out the cheese. You may need to add a little additional salt to these esquites deviled eggs to compensate.

Storage

• Unless the street corn deviled eggs are being served they need to be kept refrigerated.
• Deviled eggs need to be stored in an airtight container, or tightly covered. They will last for up to 3-4 days refrigerated.

Tips From the Beach

• Cook your hard-boiled eggs how you like to. There are two things in cooking that once you find what works for you, stick with it. The other is rice. Everyone has their own method and the right way is 100% what you are familiar with and comfortable with.
• Older eggs make for easier peeling. If possible buy your eggs a week or two in advance.
• A day or two before you plan on boiling your eggs flip them over. This helps the yolk wind up more in the center of the egg.
• There is zero need for any fancy equipment when it comes to piping the filling into the egg white. I add the filling to a zip top bag and snip the corner. It makes it easy to fill a lot of eggs quickly and uniformly with something you already have. Just make sure to snip a large enough hole to accommodate for the chunkier filling.
• Make sure you are using a chili powder blend, not a single chile powder. It will usually have cumin, coriander, paprika, and Mexican oregano in it as well as salt. I love Spice & Tea Mantanzas Chili Spice Blend.

Looking for more twists on Mexican Street Corn? Make sure to check out Mexican Street Corn Pasta Salad and Mexican Street Corn Slaw. And for more appetizer ideas check out Crack Chicken Meatballs.

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