Mexican Street Corn Deviled Eggs
If you love classic deviled eggs and the bold flavors of Mexican street corn, this recipe brings the best of both worlds together in one irresistible bite. These Mexican street corn deviled eggs are creamy, zesty, and packed with street corn flavor from grilled corn, lime juice, chili powder, and queso fresco. They’re perfect for Easter brunch, summer BBQ gatherings, Cinco de Mayo celebrations, and even game days. I’ve made these for my own family get-togethers, and they disappear fast every single time. You might want to plan on a double batch!
Yes! Store-bought hard boiled eggs work great and save time.
Cotija cheese is saltier and firmer, while queso fresco is softer and milder—both taste delicious on top.
Yes, prepare them up to 24 hours in advance and garnish just before serving.
Queso fresco: Swap with cotija cheese or even feta cheese for a similar crumbly texture.
Grilled corn: Use canned blackened corn or frozen corn sautéed until charred.
Dijon mustard: Yellow mustard works just fine.
Jalapeño: Replace with a sprinkle of chili powder or chipotle powder if preferred.
Mayonnaise: Greek yogurt can be used for a tangier twist.
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Ingredient Notes
- 12 boiled eggs: The base of this recipe, creating creamy, rich hard boiled eggs that hold all that delicious filling.
- mayonnaise: Adds smooth texture and classic deviled egg creaminess to the yolk mixture.
- Dijon mustard: Brings a subtle tang that balances the richness of the egg yolks.
- grilled corn (fresh, frozen, or canned): Gives these mexican street corn deviled eggs their signature smoky sweetness and extra corn texture.
- diced red onion: Adds crunch and sharp flavor to contrast the creamy filling.
- jalapeño: Provides a gentle heat that pairs beautifully with chili powder and lime juice.
- lime juice: Brightens the entire dish with fresh citrus flavor.
- queso fresco: A crumbly Mexican cheese that adds authentic street corn flavor.
- cilantro leaves: Adds freshness and color to every bite.
- Chili powder: Sprinkled on top for smoky warmth and classic elote flavor.
- Lime wedges: Perfect for serving and adding an extra squeeze of citrus right before eating.
How to Make Mexican Street Corn Deviled Eggs
- Slice the hard boiled eggs in half lengthwise and carefully remove the yolks. Place yolks into a large bowl and mash until smooth.
- Stir in mayonnaise, Dijon mustard, grilled corn, red onion, jalapeño, and lime juice until well combined.
- Spoon the yolk mixture into a piping bag (or zip-top bag with the corner snipped) and fill the egg whites.
- Sprinkle with queso fresco, chopped cilantro, and chili powder. Serve with lime wedges for that fresh street corn flavor finish.
Mexican Street Corn Deviled Eggs
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Ingredients
- 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 small jalapeno finely diced
- 1 tablespoon lime
- 2 tablespoons queso fresco
- 2 tablespoons finely chopped cilantro leaves
- Chili powder
- Lime wedges
Instructions
- 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.
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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