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Mexican Street Corn Deviled Eggs

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Mexican Street Corn Deviled Eggs are a delicious fusion of creamy deviled eggs and the bold, savory flavors of Mexican street corn (elote). With cotija cheese, cilantro, and a tangy lime kick, this unique appetizer is sure to impress your guests and add a flavorful twist to any gathering!

Ingredients

  • 6 large eggs
  • 3 ounces prepared Mexican street corn dip
  • 2 tablespoons mayonnaise
  • 2 teaspoons freshly squeezed lime juice, or to taste
  • 1 tablespoon crumbled cotija cheese, divided
  • 1 tablespoon slivered red onion
  • 2 teaspoons chopped cilantro
  • 1 teaspoon chili-lime seasoning (e.g., Tajín® Clásico Seasoning)

Instructions

  • Prepare the Eggs:

    • Place the eggs in a saucepan, covering them with water.
    • Bring to a boil, then remove from heat and let the eggs stand in the hot water for 15 minutes.
    • Transfer the eggs to cold running water to cool, then peel and slice them in half lengthwise.

  • Prepare the Filling:

    • Carefully remove the yolks and place them in a small mixing bowl.
    • Mash the yolks with a fork until smooth.
    • Add the Mexican street corn dip, mayonnaise, and lime juice to the yolks and mix until smooth and well combined.

  • Assemble the Deviled Eggs:

    • Spoon or pipe the filling into the hollowed egg whites.
    • Sprinkle each filled egg with crumbled cotija cheese, slivered red onion, chopped cilantro, and chili-lime seasoning.

  • Serve:

    • Arrange the deviled eggs on a platter and serve immediately.

Notes

  • Add hot sauce or cayenne pepper for extra spice.
  • Swap cotija for feta or Parmesan for a different flavor.
  • Replace the street corn dip with a vegetarian version if desired.
  • Make these deviled eggs a day ahead by preparing the filling and assembling just before serving.

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