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Mexican Street Corn Deviled Eggs

Mexican Street Corn Deviled Eggs features a filling made from egg yolks, mayo, cotija cheese, chili and chipotle powder, and sauteed corn!

Prep Time
25 mins
Cook Time
25 mins
Total Time
45 mins
Servings: 12 Servings
Calories: 113 kcal
Course: Appetizer
Cuisine: Mexican

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

Instructions

    Cup of Yum
  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.
  2. About 1 minute before the eggs are ready, fill a large bowl with ice and water.
  3. 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.
  4. While the eggs are cooling down, heat olive oil in a small skillet over medium-high heat. Add frozen corn and saute for 3-4 minutes, stirring occasionally.
  5. Transfer 3 tablespoons of the sauteed corn to a small bowl and set aside to use for garnishing.
  6. When the eggs are cool enough to handle, peel and discard the shells.
  7. 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.
  8. To the bowl of cooked yolks, add the mayonnaise, Dijon, cotija cheese, paprika, chipotle powder, chili powder, and salt.
  9. 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.
  10. Add the sauteed corn and stir it in until fully combined.
  11. Transfer the filling to a piping bag fitted with a large wide open 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 if you desire.
  12. Garnish the eggs with the reserved sauteed corn, some cotija cheese, a dash of chili powder, and cilantro.

Notes

  • Storage - Keep leftover deviled eggs in an airtight container in the refrigerator for up to 2-3 days.
  • Piping the filling - You can use a piping bag without a piping tip, a piping bag with a large open tip like a Wilton 1M or 2A, or you can just use a spoon to scoop it into each hole.
  • 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 give it that delicious salty flavor that cotija cheese has.

Nutrition Information

Serving 2deviled eggs Calories 113kcal (6%) Carbohydrates 4g (1%) Protein 7g (14%) Fat 8g (12%) Saturated Fat 2g (10%) Trans Fat 1g Cholesterol 190mg (63%) Sodium 207mg (9%) Potassium 107mg (3%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 378IU (8%) Vitamin C 1mg (1%) Calcium 46mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 12Servings

Amount Per Serving

Calories 113

% Daily Value*

Serving 2deviled eggs
Calories 113kcal 6%
Carbohydrates 4g 1%
Protein 7g 14%
Fat 8g 12%
Saturated Fat 2g 10%
Trans Fat 1g 50%
Cholesterol 190mg 63%
Sodium 207mg 9%
Potassium 107mg 2%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 378IU 8%
Vitamin C 1mg 1%
Calcium 46mg 5%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.