Eggs are such a versatile ingredient to use. Perfect in meals or as a snack they are high in protein and work well with so many flavors. I wanted to combine two recipes that I love. Mexican street corn and deviled eggs. I give you the Mexican Street Corn Deviled Eggs that will wow your family or guests the next time you host a party.
Incredibly easy to make and visually appealing these Mexican street corn deviled eggs are tasty and delicious. As egg recipes go, this is one of the tastiest and easiest to make. The blackened grilled corn adds a great depth of flavor combined with the mustard, onions, and freshness of the lime. It is a perfect combination and the hard-boiled eggs make great finger food and snacks. Perfect for your next party or family event these eggs will be the talk of the evening. If you fancy giving these flavorful deviled eggs then here is everything you need to know to make them yourself.
Ingredients Needed to make Mexican Street Corn Deviled Eggs
First of all, it is a good idea to ensure that you can get all of the ingredients together.
Focusing on this first means that the cooking process will be simple.
You will need:
- 12 boiled eggs
- 1/4 cup of mayonnaise
- 1 tablespoon of Dijon mustard
- 1/2 cup of grilled corn, fresh, frozen, or canned
- 1/4 cup of finely diced red onion 1 jalapeno, finely diced
- 1 tablespoon of lime
- 2 tablespoons of queso fresco
- 2 tablespoons of finely chopped cilantro leaves Chili powder Lime wedges
how to make Mexican Street Corn Deviled Eggs
- Eggs – You can buy them already hard-boiled but it is really simple to boil your own. I have some helpful tips later in this post.
- Mayonnaise – You can use whichever mayo you like
- Grilled corn – You can grill your own corn. I have some tips on how to do that later in this post. You can also buy it already done for you
- Chili powder – I prefer not to use a super fine chili powder but the choice is yours. Chipotle powder would also work well.
- Lime – This adds freshness and helps enhance the flavor.
How to make the Mexican Street Corn Deviled Eggs Now that you have all your ingredients to hand it is time to make the Mexican Street Corn Deviled Eggs .
Cut the eggs in half and remove the yolks.
Place the yolks in a bowl and mash well.
Stir in the mayonnaise,
mustard, corn, onion, jalapeno, and lime juice.
Place the mixture into a piping bag or a ziplock bag and cut off a corner.
Squeeze the yolk mixture into the eggs.
Sprinkle the eggs with queso, cilantro and chili powder.
Serve with lime wedges.
Recipe Notes and Tips
When it comes to any recipe, it is always a good idea to understand what notes and tips you can use to help you fully utilize the recipe and have success each and every time. If you want to make the most out of these delicious Mexican Street Corn Deviled Eggs then here are some recipe notes and tips to help.
- These eggs will be really popular, I guarantee it. So it may be worth making a bigger batch. For storing guidelines check out the FAQs in this post.
- Never made hard-boiled eggs before? All you need to do is place the eggs in a pan. Then cover with 2 inches of water. You then want the water to get to a boiling point but once this happens switch off the heat. Simply place a lid onto your pan and that’s it. Leave for 10 minutes. Once the eggs are cooked just add them to a bowl of iced water for a few minutes and then peel and slice the eggs ready to use
- Never grilled corn before? It is really simple to do. Just put your corn into a hot pan and allow it to blacken before turning it over and repeating on all sides. Once done remove from the pan and use a knife to cut off the corn. You can also do this under the grill, just brush the corn with a little oil and turn it over as each side blackens.
- You can also grill the corn on a gas stove over the burner. Turn the corn slowly as it blackens.
Variations to try
Like with a lot of recipes, once you have tried them out a few times you can look to make some changes and vary the recipe to suit your tastes and preferences. So I wanted to share with you some of them that you might want to try.
- If you don’t have any dijon mustard then you can use yellow mustard instead.
- Instead of red onion you can use yellow or green onions instead. This is a personal preference.
- We have used queso fresco in this dish but you can use whichever cheese you prefer or have in your refrigerator. Feta cheese or cojita cheese would work well.
- If you are not bothered about these eggs remaining vegetarian then why not add some cooked bacon bits to the cheese mixture? It will add incredible saltiness and flavor.
- Sprinkle over some spring onions to finish off these deviled eggs.
- Make it spicy by adding a drizzle of hot sauce across the top.
Like with any recipe, there are often questions that need answering. I thought I would share some of the common questions here, but if you have any comments or questions please don’t hesitate to contact me directly.
How should I serve the Mexican Street Corn Deviled Eggs? These are perfect as part of a buffet, a side dish, or a platter of other picky foods when feeding a crowd. Ideal for parties or any other special occasions. They are also great snacks to have in the refrigerator for when you fancy a little something to eat. Eggs are full of protein and goodness and the flavors are just exceptional. What’s not to like?
How do I store the Mexican Street Corn Deviled Eggs? This is an easy recipe to batch cook or to make ahead of time for when you need them. Store the deviled eggs in an airtight container in the refrigerator for up to 5 days.
Can you make this Dairy-free? You can make these deviled eggs dairy-free. Just choose a vegan cheese and mayonnaise to use instead and they can be dairy-free. Perfect if you have a dairy intolerance.
I hope you enjoy making and eating your Mexican Street Corn Deviled Eggs.
Mexican Street Corn Deviled Eggs
- 12 boiled eggs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/2 cup grilled corn fresh, frozen or canned
- 1/4 cup finely diced red onion
- 1 jalapeno finely diced
- 1 tablespoon lime
- 2 tablespoons queso fresco
- 2 tablespoons finely chopped cilantro leaves
- Chili powder
- Lime wedges
- Cut the eggs in half and remove the yolks. Place the yolks in a bowl and mash well.
- Stir in the mayonnaise, mustard, corn, onion, jalapeno, and lime juice.
- Place the mixture into a piping bag or a ziplock bag and cut off a corner. Squeeze the yolk mixture into the eggs.
- Sprinkle the eggs with queso, cilantro and chili powder.
- Serve with lime wedges.
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