Mexican Street Corn Deviled Eggs
Rated 3.3 stars by 37 users
These Mexican Street Corn Deviled eggs are the perfect appetizer for your Cinco de Mayo celebrations or your summer cookouts.
Nicole Stover
Ingredients
12 large hard-boiled eggs
1/3 cup Duke’s mayonnaise
1 tablespoon Dijon mustard
1 teaspoon Mexican hot sauce, or more to taste
1 1/2 teaspoons fresh lime juice
1/2 teaspoon chili powder
1/8 teaspoon kosher salt
1/3 cup charred corn, plus additional for topping
2 tablespoons pickled jalapeno, finely chopped, plus additional for topping
2 tablespoons red onion, finely minced, plus additional for topping
2 tablespoons queso fresco or cotija cheese, plus additional for topping
2 tablespoons cilantro, finely chopped, plus additional for topping
Tajin for topping
Directions
Boil and peel your eggs.
Heat your grill for direct grilling. Char your corn, rotating it every minute or so until all sides are charred. Allow it to cool enough to handle and then remove the kernels from the cob.
Cut the eggs in half and carefully remove the yolks.
Use a fork to smash the yolks until they’re a fine crumble.
Add the mayonnaise, mustard, hot sauce, lime juice, salt, and chili powder. Use your fork to smash it together until creamy and combined.
Fold in the corn, cilantro, onions, pickled jalapenos, and queso fresco or cotija.
Taste and adjust for seasoning and texture. If you want it a little creamier add a little additional mayo.
Use a spoon, piping bag, or plastic bag with the corner snipped to fill the egg whites with the yolk mixture.
Top the deviled eggs off with additional corn, red onions, cilantro, pickled jalapenos, and queso fresco or cotija.
Sprinkle Tajin over the top.
Let the eggs refrigerate for at least 30 minutes if possible.
