mexican-street-corn-deviled-eggs
Mexican street corn inspired deviled eggs recipe made with cotija cheese, chili powder, and creamy mayonnaise. | peteandgerrys.com
Mexican street corn inspired deviled eggs recipe made with cotija cheese, chili powder, and creamy mayonnaise. | peteandgerrys.com Mexican street corn inspired deviled eggs recipe made with cotija cheese, chili powder, and creamy mayonnaise. | peteandgerrys.com
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Mexican Street Corn Deviled Eggs

  • Snacks and Apps
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5/5 - 2 Ratings
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Prep Time 25 minutes
Cook Time
Serving Yield 12 servings

The invigorating flavors of elotes (a popular street food in Mexico) coated in cotija cheese, chili powder, and mayonnaise translate seamlessly into a creamy filling for these Mexican street corn deviled eggs. Can't get your hands on fresh corn on the cob? You can achieve a similar effect by briefly toasting frozen or canned corn in olive oil or butter. Top the finished deviled eggs with a pinch of extra cotija and some chopped cilantro for a picnic-ready snack.

By: Isabel Eats

Ingredients

  • 12 large Pete and Gerry’s Organic Eggs
  • 1 teaspoon olive oil or butter
  • 2/3 cup corn, frozen or canned (drained and rinsed)
  • 7 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 1/4 cup crumbled cotija cheese, plus more for garnish
  • 1/2 teaspoon paprika
  • 1/4 teaspoon chipotle powder
  • 1/4 teaspoon chili powder, plus more for garnish
  • 1/8 teaspoon kosher salt
  • 1/4 cup chopped cilantro, for garnish

Nutritional Information plus

Serv. Size: 2 deviled egg halves, Servings: 12

Amount Per Serving: Calories 150, Fat Cal. 110, Total Fat 12g (18% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 190mg (63% DV), Sodium 210mg (9% DV), Total Carb. 2g (1% DV), Fiber 0g (0% DV), Sugars <1g, Protein 7g, Vitamin A (8% DV), Vitamin C (0% DV), Calcium (4% DV), Iron (6% DV), Vitamin D (10% DV). 

Percent Daily Values (DV) are based on a 2,000 calorie diet.

For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.

Directions

Step 1

Fill a large pot with water and bring to a rolling boil over high heat. Carefully add the eggs to the pot and bring the water back to a boil. Cook for 12-14 minutes.

Step 2

About 1 minute before the eggs are ready, fill a large bowl with ice and water. When the eggs are done, carefully transfer them to the ice bath using a slotted spoon. Let them sit in the ice bath until they’re cool enough to handle, about 10 minutes.

Step 3

While the eggs are cooling down, heat olive oil in a small skillet over medium-high heat. Add frozen corn and sauté for 3-4 minutes, stirring occasionally. Transfer 3 tablespoons of the sautéed corn to a small bowl and set aside to use for garnishing.

Step 4

When the eggs are cool enough to handle, peel and discard the shells. Slice each egg in half lengthwise and carefully scoop the cooked yolks into a bowl using a small spoon. Place the egg whites on a serving plate.

Step 5

To the bowl of cooked yolks, add the mayonnaise, Dijon, cotija cheese, paprika, chipotle powder, chili powder, and salt. Smash and stir everything together using a fork until creamy. To get the mixture extra creamy and smooth, you can also use an electric hand mixer. Add the sautéed corn and stir it in until fully combined.

Step 6

Transfer the filling to a piping bag fitted with a large wide piping tip, and pipe the filling into the hole of each egg white. Alternatively, you can carefully spoon the mixture into each hole instead of piping.

Step 7

Garnish the eggs with the reserved sautéed corn, some cotija cheese, a dash of chili powder, and cilantro.

Farm Team Tips:

Making this in the summer? Feel free to use fresh sweet corn on the cob! Roast or grill it, then just slice the kernels off the cob.

Want it spicy? Despite the chili powder in this recipe, it isn’t spicy at all. If you’d like it spicy, double or triple the amount of chili and chipotle powder.

Can’t find cotija cheese? A good substitute for cotija cheese in this recipe is feta cheese. It will provide that same delicious, salty flavor that cotija cheese has.

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Mexican Street Corn Deviled Eggs

Prep Time 25 minutes
Cook Time
Serving Yield 12 servings

The invigorating flavors of elotes (a popular street food in Mexico) coated in cotija cheese, chili powder, and mayonnaise translate seamlessly into a creamy filling for these Mexican street corn deviled eggs. Can't get your hands on fresh corn on the cob? You can achieve a similar effect by briefly toasting frozen or canned corn in olive oil or butter. Top the finished deviled eggs with a pinch of extra cotija and some chopped cilantro for a picnic-ready snack.

By: Isabel Eats

Ingredients

  • 12 large Pete and Gerry’s Organic Eggs
  • 1 teaspoon olive oil or butter
  • 2/3 cup corn, frozen or canned (drained and rinsed)
  • 7 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 1/4 cup crumbled cotija cheese, plus more for garnish
  • 1/2 teaspoon paprika
  • 1/4 teaspoon chipotle powder
  • 1/4 teaspoon chili powder, plus more for garnish
  • 1/8 teaspoon kosher salt
  • 1/4 cup chopped cilantro, for garnish

Directions

Step 1

Fill a large pot with water and bring to a rolling boil over high heat. Carefully add the eggs to the pot and bring the water back to a boil. Cook for 12-14 minutes.

Step 2

About 1 minute before the eggs are ready, fill a large bowl with ice and water. When the eggs are done, carefully transfer them to the ice bath using a slotted spoon. Let them sit in the ice bath until they’re cool enough to handle, about 10 minutes.

Step 3

While the eggs are cooling down, heat olive oil in a small skillet over medium-high heat. Add frozen corn and sauté for 3-4 minutes, stirring occasionally. Transfer 3 tablespoons of the sautéed corn to a small bowl and set aside to use for garnishing.

Step 4

When the eggs are cool enough to handle, peel and discard the shells. Slice each egg in half lengthwise and carefully scoop the cooked yolks into a bowl using a small spoon. Place the egg whites on a serving plate.

Step 5

To the bowl of cooked yolks, add the mayonnaise, Dijon, cotija cheese, paprika, chipotle powder, chili powder, and salt. Smash and stir everything together using a fork until creamy. To get the mixture extra creamy and smooth, you can also use an electric hand mixer. Add the sautéed corn and stir it in until fully combined.

Step 6

Transfer the filling to a piping bag fitted with a large wide piping tip, and pipe the filling into the hole of each egg white. Alternatively, you can carefully spoon the mixture into each hole instead of piping.

Step 7

Garnish the eggs with the reserved sautéed corn, some cotija cheese, a dash of chili powder, and cilantro.

Farm Team Tips:

Making this in the summer? Feel free to use fresh sweet corn on the cob! Roast or grill it, then just slice the kernels off the cob.

Want it spicy? Despite the chili powder in this recipe, it isn’t spicy at all. If you’d like it spicy, double or triple the amount of chili and chipotle powder.

Can’t find cotija cheese? A good substitute for cotija cheese in this recipe is feta cheese. It will provide that same delicious, salty flavor that cotija cheese has.