Print

Mexican Street Corn Deviled Eggs

Street Corn Deviled Eggs
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

  • Author: Nicole Stover
  • Prep Time: 15
  • Cook Time: 12
  • Total Time: 27 minutes
  • Yield: 6 1x
  • Category: Appetizer
  • Method: Boiling
  • Cuisine: American

Ingredients

Units Scale
  • 12 large hard-boiled eggs
  • 1/3 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Mexican hot sauce, or more to taste
  • 1 1/2 teaspoons fresh lime juice
  • 1/2 teaspoon chili powder
  • 1/8 teaspoon kosher salt
  • 1/3 cup charred corn, plus additional for topping
  • 2 tablespoons pickled jalapeno, finely chopped, plus additional for topping
  • 2 tablespoons red onion, finely minced, plus additional for topping
  • 2 tablespoons queso fresco, plus additional for topping
  • 2 tablespoons cilantro, finely chopped, plus additional for topping
  • Tajin for topping

Instructions

  1. Boil and peel your eggs. 
  2. Heat your grill for direct grilling. Char your corn, rotating it every minute or so until all sides are charred. Allow it to cool enough to handle and then remove the kernels from the cob. 
  3. Cut the eggs in half and carefully remove the yolks.
  4. Use a fork to smash the yolks until they’re a fine crumble.
  5. Add the mayonnaise, mustard, hot sauce, lime juice, salt, and chili powder. Use your fork to smash it together until creamy and combined.
  6. Fold in the corn, cilantro, onions, pickled jalapenos, and queso fresco. 
  7. Taste and adjust for seasoning and texture. If you want it a little creamier add a little additional mayo.
  8. Use a spoon, piping bag, or plastic bag with the corner snipped to fill the egg whites with the yolk mixture.
  9. Top the deviled eggs off with additional corn, red onions, cilantro, pickled jalapenos, and queso fresco.
  10. Sprinkle Tajin over the top.
  11. Let the eggs refrigerate for at least 30 minutes if possible.

Notes

  1. If fresh corn isn’t in season you can use defrosted frozen corn or drained canned corn. There are even varieties of charred corn available.
  2. You can use cotija cheese instead of queso fresco.
  3. Not a fan of cilantro? Use fresh parsley or chives instead. 
  4. Instead of pickled jalapenos you can use fresh jalapeno. 

Find it online: https://beachgirlgrills.com/mexican-street-corn-deviled-eggs/