🌽🥚 Mexican Street Corn Deviled Eggs give the traditional recipe a south-of-the-border makeover by incorporating grilled Mexican street corn, jalapeño, red onion, cilantro, lime juice, queso fresco, and chili powder. An EASY appetizer that everyone adores, these are my go-to for picnics or potlucks, Memorial Day, Father’s Day, Fourth of July, and game day parties!
Easy Mexican Street Corn Deviled Eggs Recipe
I’ve never met a deviled egg I don’t like. Here’s lookin’ at you Bloody Mary Deviled Eggs, Pimento Cheese Deviled Eggs, Avocado Deviled Eggs, and, of course, classic deviled eggs. Now, I’m introducing a new fun twist with this Mexican deviled eggs recipe!
A riff on Mexican elotes and my Cheesy Baked Mexican Street Corn Dip, these eggs are sweet, savory, spicy, and made with smoky grilled corn and a creamy filling. Quick and easy to make, they’re perfect for every occasion and always disappear fast!
Want even more Mexican street corn flavor?
Try this Mexican Street Corn Coleslaw, which is just so delish and takes coleslaw to the next level!
Ingredients and Notes
To make grilled Mexican street corn deviled eggs, you’ll need the following common and easy-to-find fridge and pantry ingredients:
- Hard-boiled eggs: Follow my tips for perfectly hard-boiled eggs
- Mayonnaise
- Dijon mustard
- Jalapeño, red onion, and chili powder: These add a kick of heat. Dial the ingredients up or down as desired to suit your preferences. Or, swap the chili powder with smoked paprika for a milder taste
- Grilled corn: I recommend fresh, whole ears of corn. If you don’t have access to fresh corn that you can then grill (or don’t have a grill), I suggest using fire-roasted frozen corn. My least favorite option for this recipe is canned corn, but it’s an option if needed
- Lime juice and lime wedges
- Kosher salt
- Queso fresco (or cotija cheese)
- Cilantro
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Mexican Street Corn Deviled Eggs
For these slightly spicy deviled eggs made with grilled corn and Mexican-inspired seasonings and garnishes, you’re going to follow these straightforward steps.
- Hard-boil your eggs, submerge them in a bowl of ice water, and peel the shells. I suggest boiling at least two extra eggs so that in case a couple gets a bit mangled in the peeling process, you have extras.
- Make grilled Mexican corn. I use my grilled Mexican corn recipe, grilling the corn over an outdoor gas grill. If you don’t have an outdoor grill, you can use an indoor grill pan to grill the corn over medium-high heat on the stove-top. Let the corn cool slightly, and slice the corn kernels off the cob with a sharp knife or corn peeler.
- Peel the hard-boiled eggs, and place the cooked yolks in a bowl. Mash the yolks with a fork, and combine all the filling ingredients to create a smooth filling. I whisk by hand – no need for a stand mixer or electric hand mixer!
- Add the mixture to a piping bag or a plastic bag with the corner snipped off (or, just use a small spoon), and add a bit of the filling to the hole of each egg white.
- Transfer the eggs to a serving plate, and garnish with Cotija cheese, cilantro, a dash of chili powder, and lime wedges.
What to Serve with Mexican-Inspired Deviled Eggs
Mexican Street Corn Deviled Eggs
Equipment
- 1 Medium Bowl
Ingredients
- 12 hard-boiled eggs, chilled, peeled, and halved*
- ½ cup grilled corn, from about 1 ear fresh sweet corn husked and silks removed**
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 jalapeno, diced very finely (remove the ribs and seeds to reduce the level of heat or consider adding only half of the jalapeno)
- ¼ cup red onion, finely diced
- 1 tablespoon lime juice
- 1 teaspoon salt, or to taste
- 2 to 3 tablespoons queso fresco, or cotija cheese, or to taste for garnishing
- 2 tablespoons fresh cilantro, finely minced for garnishing
- Chili powder, to taste for garnishing
- Lime wedges, to taste for serving
Instructions
Hard Boiling Eggs
- Hard boil 12 large eggs (plus I suggest at least 2-3 extra in case you have difficulty peeling one or two of them). In summary, add the eggs to a kettle, cover the eggs with at least 2 inches of cold water, and bring to a ripping fast boil. Shut the heat off, and let the eggs sit in the hot water for 10 to 12 minutes, covered. See Notes for a helpful link.
- After that time, transfer them to an ice bath where they need to sit for 5 to 10 minutes.
- After that time, bang the base (fat) end of the egg against your kitchen sink, and peel the eggs under running water.
- While you're waiting, you can get starting grilling the corn.
Grilling Corn
- Preheat an outdoor gas grill. If desired, lightly oil the grill grates. Lightly brush olive oil over a cleaned ear of fresh sweet corn. Grill it for about 10 minutes total, slowly rotating it to ensure even cooking. Tip – As long as you're grilling corn, I highly recommend grilling 4 to 6 ears total to enjoy.
- After the corn has cooled enough to handle, shave it from the ear with a sharp knife or a corn peeler and add it to a large bowl. Tips– If you don't have an outdoor grill, use an indoor grill pan. If you have neither, consider using frozen fire-roasted corn that you thaw and drain. As far as corn goes, grilled is best, frozen and thawed fire roasted is second, and canned of any variety is my third place option.
- Assembly – Halve the hard-boiled eggs vertically.
- Place the yolks in a medium bowl and to it, add the mayo, Dijon mustard, jalapeno, red onion, lime juice, salt, mash to combine to create the filling mixture. Taste and check for seasoning balance. If you think it needs more of anything such as salt, lime juice, etc. add it now, to taste.
- Add most of the corn and stir to incorporate. Reserve a small amount of corn for garnishing at the end, if desired.
- If desired, transfer the filling to a piping bag fitted with a very large open tip (big enough to let the corn pass), or to a plastic ziptop bag with the corner snipped off, or simply plan to carefully add the filling mixture into the hollowed out egg whites by using a small spoon.
- Evenly add the filling to each egg white.
- As desired, garnish with a bit of the reserved corn, queso fresco, cilantro, chili powder, and serve with lime wedges, if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Easy Deviled Egg Recipes:
Bloody Mary Deviled Eggs — All the flavors of a bloody Mary, in deviled egg form! There’s Old Bay, lemon juice, hot sauce, Dijon mustard, celery salt, horseradish, pimento-stuffed green olives, and celery! Super TASTY and FUN for events, parties, and holiday get-togethers!
Pimento Cheese Deviled Eggs — A FAST and EASY recipe for the BEST deviled eggs because they’re creamy, cheesy, and spiked with pimentos! Whether you’re making them for a holiday party, game day or tailgating event, these are sure to be a crowd FAVORITE!
Avocado Deviled Eggs — A GUACAMOLE-inspired filling jazzes up regular deviled eggs and makes them addictively good! EASY, tasty, and a perfect little snack or party appetizer or side dish!
I wasn’t sure about making these for church. They were a Big hit. I use 1 can of corn & roasted it in a skillet.
Thanks Vivian for the 5 star review and so glad to hear these were a big hit at church!
Where is the corn in the assembling?
You stir it in when you mash the egg yolks and add the Dijon, spices, etc. It’s in step 5 of the recipe card in the “Grilling Corn” section.