Mexican Street Corn Deviled Eggs – Deviled eggs get a south-of-the-border makeover by incorporating grilled Mexican street corn, jalapeno, red onion, cilantro, lime juice, queso fresco, and chili powder! This is an EASY appetizer or picnic recipe that everyone adores! Serve these at your next summer event including Memorial Day, Father’s Day, Fourth of July, or make them for game day parties!
Easy Mexican Street Corn Deviled Eggs Recipe
I’ve never met a deviled egg I don’t like. Here’s lookin’ at you Bloody Mary Deviled Eggs, Pimento Cheese Deviled Eggs, and Avocado Deviled Eggs.
Today I’ve got a new deviled egg recipe for you with a fun twist. It’s full of Mexican-inspired flavors. Wait until you get a taste of these.
This creamy egg yolk and mayo filling for these easy deviled eggs is also comprised of grilled Mexican street corn, jalapeno, red onion, cilantro, lime juice, queso fresco, and chili powder. Can you say fiesta!
Whether you want to make these blackened street corn deviled eggs for Cinco de Mayo, Memorial Day, 4th of July, Labor Day, Father’s Day, tailgating or game day parties, or for your next backyard barbecue or picnic, no one will be able to resist!
You may even want to make a double batch – super easy, just double all the ingredients!
Want More Mexican Street Corn Flavor?
I have a popular recipe for Cheesy Baked Mexican Street Corn Dip which is a hot corn dip reminiscent of Mexican street corn! Creamy, cheesy, spiked with lime juice, chili powder, and a serrano chile or jalapeno for a touch of heat. Everyone loves this one!
Ingredients in Grilled Street Corn Deviled Eggs
To make grilled Mexican street corn deviled eggs, you’ll need the following common and easy to find fridge and pantry ingredients:
- Hard-boiled eggs
- Dijon mustard
- Grilled corn
- Red onion
- Lime juice
- Kosher salt
- Queso fresco (or cotija cheese)
- Chili powder (or chipotle powder)
- Lime wedges
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How To Make The Best Mexican Street Corn Deviled Eggs
For these slightly spicy deviled eggs made with grilled corn and Mexican inspired seasonings and garnishes, you’re going to follow these straightforward steps.
Hard Boiling Eggs
It seems like boiling eggs should be common sense and the easiest task ever. But sometimes it’s not.
If you’ve ever struggled with eggs come out with a green rim around a dry yolk, or a too-runny yolk, or those little buggers don’t want to peel, or any other myriad of boiled egg issues, I have a How To Make Perfect Hard Boiled Eggs post.
For the hard boiled eggs that you’re going to use in this recipe, in a nutshell, you’re going to:
- place eggs in a large pot with cold water on your stove-top
- bring the water to a rolling boil with medium-high heat
- turn off the burner
- cover the pot with a lid
- and let the eggs stay in the water for 10 minutes
- use a slotted spoon to remove them
- rinse under cold water and plunge in an ice bath in a medium bowl
Egg Boiling Tips
I suggest boiling at least two extra eggs so that in case a couple get a bit mangled in the peeling process, you have extras.
Also make sure to consult my How To Make Perfect Hard Boiled Eggs post for other tricks for perfect boiled eggs.
Grilled Mexican Corn
Since you can’t have Mexican street corn deviled eggs without grilled corn, that’s next.
I have a popular recipe for Grilled Mexican Corn (Elote). That recipe involves grilling the corn over an outdoor gas grill and then brushing the freshly grilled corn with a seasoned mayo mixture and sprinkling cheese on the corn.
The overall grilling concept remains the same though. I suggest:
- preheating your grill
- either oil the grill grates or add olive oil to fresh corn still on the cob
- grill the for about 10 minutes total, slowly rotating it to ensure even cooking
- remove the corn kernels from the cob with a knife or corn peeler
Grilled Street Corn Deviled Egg Assembly
After you’ve got you’ve hard boiled the eggs and the grilled corn ris eady, you can assemble this easy deviled egg recipe in no time.
Step 1: Hard boil, cool in ice water, peel, and slice the eggs. Place yolks in a bowl.
Step 2: With a fork, mash the cooked yolks in a large bowl along with a few tablespoons mayonnaise, Dijon, jalapeno, grilled corn, red onion, lime juice, teaspoon salt, and stir to create the filling mixture.
Step 3: Add the mixture to a piping bag or a plastic bag with the corner snipped – or you can do this carefully with a small spoon if you don’t want to deal with bags of any sort!
Step 4: Carefully add a bit of the filling mixture to the hole of each egg white.
Step 5: Place on a serving plate and garnish with a scant quarter cup cotija cheese, cilantro, dash of chili powder, and serve with lime wedges!
What To Serve with Mexican-Inspired Deviled Eggs
Since these Mexican deviled eggs with grilled corn are most likely going to be served at a party or potluck as a side dish, no doubt there will be other sides and main dishes as well.
I think the following would pair really nicely with the grilled corn deviled eggs:
- Chicken Enchilada Sliders — Juicy shredded chicken is tossed in spicy enchilada sauce and is layered in soft Hawaiian rolls along with plenty of melted cheese! Brush them with a melted garlic butter and oregano mixture and garnish with cilantro and avocado!
- Baked Cheese and Beef Taquitos — Craving Mexican food? Make these EASY taquitos made with seasoned ground beef, melted cheese, cream cheese, sour cream, salsa, and baked to crispy perfection!
- Grilled Corn Salad with Chicken — An EASY salad that’s ready in 15 minutes and you won’t be able to stop eating it!! Tender chicken, juicy corn, crisp bell peppers and tomatoes, creamy avocado, cilantro, and fresh lime juice for the WIN!
- Mexican Shrimp Cocktail — Chilled shrimp, tomatoes, cucumber, onion, jalapeno, creamy avocado, and more are combined in a tomato-based sauce, along with a bit of Mexican hot sauce for some kick!
- Black Bean Corn Avocado Salad – It’s tossed with a tangy cumin lime vinaigrette. It’s incredibly filling thanks to the beans and avocado, and can easily be packed for lunch.
- Grilled Mexican Corn (Elote) — Learn how to make this EASY and FLAVORFUL grilled Mexican street corn at home in minutes!! Fresh sweet corn is covered in crema, cheese, and finished with chili, lime juice, and cilantro!
Storing Leftover Mexican Grilled Corn Deviled Eggs
Deviled eggs of any kind are best eaten freshly made – although you can make them about 12 hours in advance if you’re wanting to get ahead for an event.
If you have extra deviled eggs, they’ll keep in an airtight container in the refrigerator for up to 2 to 3 days.
Mexican Street Corn Deviled Eggs FAQs
It’s impossible to have true “street corn” if you don’t grill it since street corn implies grilled or lightly charred corn. To stay true to the recipe, yes you do have to grill it but there are options. Keep reading!
If you don’t have an outdoor grill, you can use an indoor grill pan to grill the corn.
If you don’t have an indoor grill pan, you’re going to need to come up with another solution. See below.
I recommend fresh, whole ears of corn. Peel the husks back and remove them, pick out the corn silks, and lightly brush olive oil on each ear of corn.
If you don’t have access to fresh corn that you can then grill (or don’t have a grill), I suggest using fire-roasted frozen corn. If you have a Trader Joe’s in your area, they have a good one. Or check your regular grocery store’s freezer cases and select a fire roasted option.
My least favorite option for this recipe is canned corn – although there are some fire-roasted canned corn options that are better than just “regular” canned corn. I don’t love the flavor of canned corn however if that’s your only option, it will still “work” and the recipe will turn out.
You can make the deviled eggs about 12 hours in advance. So if you’re going to serve these at a dinner party, backyard barbecue, game day party, or tailgating event, feel free to make them the night before and store them carefully and airtight in the fridge.
I suggest garnishing them with the cheese, cilantro, and chili powder immediately before serving them.
The deviled eggs have a pleasant bit of heat to them from the jalapeno pepper, the bite of the red onion, and the sprinkling of chili powder on top. However, by no means would I call them ‘spicy’.
If you want to remove all traces of heat, I suggest leaving out the jalapeno pepper and rather than using chile powder, use smoked paprika instead.
If you’re a heat seeker, swap out the jalapeno for a serrano chile pepper which are much hotter and will definitely transform the overall spice level from mild to medium-hot.
- 12 hard-boiled eggs, chilled, peeled, and halved*
- 1/2 cup grilled corn, from about 1 ear fresh sweet corn husked and silks removed**
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 jalapeno, diced very finely (remove the ribs and seeds to reduce the level of heat or consider adding only half of the jalapeno)
- 1/4 cup red onion, finely diced
- 1 tablespoon lime juice
- 1 teaspoon salt, or to taste
- 2 to 3 tablespoons queso fresco (or cotija cheese), or to taste for garnishing
- 2 tablespoons fresh cilantro, finely minced for garnishing
- Chili powder, to taste for garnishing
- Lime wedges, to taste for serving
- Hard Boiling Eggs – Hard boil 12 large eggs (plus I suggest at least 2-3 extra in case you have difficulty peeling one or two of them). Read this post on How To Make Perfect Hard Boil Eggs. In summary, add the eggs to a kettle, cover the eggs with at least 2 inches of cold water, and bring to a ripping fast boil. Shut the heat off, and let the eggs sit in the hot water for 10 to 12 minutes, covered. After that time, transfer them to an ice bath where they need to sit for 5 to 10 minutes. After that time, bang the base (fat) end of the egg against your kitchen sink, and peel the eggs under running water. While you’re waiting, you can get starting grilling the corn.
- Grilled Corn – Preheat an outdoor gas grill. If desired, lightly oil the grill grates. Lightly brush olive oil over a cleaned ear of fresh sweet corn. Grill it for about 10 minutes total, slowly rotating it to ensure even cooking. Tip – As long as you’re grilling corn, I highly recommend grilling 4 to 6 ears total to enjoy. After the corn has cooled enough to handle, shave it from the ear with a sharp knife or a corn peeler. Tips – If you don’t have an outdoor grill, use an indoor grill pan. If you have neither, consider using frozen fire-roasted corn that you thaw and drain. As far as corn goes, grilled is best, frozen and thawed fire roasted is second, and canned of any variety is my third place option.
- Halve the hard-boiled eggs vertically.
- Place the yolks in a medium bowl and to it, add the mayo, Dijon mustard, jalapeno, red onion, lime juice, salt, mash to combine to create the filling mixture. Taste and check for seasoning balance. If you think it needs more of anything such as salt, lime juice, etc. add it now, to taste.
- If desired, transfer the filling to a piping bag fitted with a very large open tip (big enough to let the corn pass), or to a plastic ziptop bag with the corner snipped off, or simply plan to carefully add the filling mixture into the hollowed out egg whites by using a small spoon.
- Evenly add the filling to each egg white.
- As desired, garnish with queso fresco, cilantro, chili powder, and serve with lime wedges, if desired. Eggs are best served fresh but will keep airtight in the fridge for 2-3 days. You can make the eggs about 12 hours in advance if you want to get ahead for a party or event. If you’re going this route, I suggest not garnishing them with the cheese, cilantro, and chili powder until right before service.
*Hard Boiling Eggs – I have a How To Make Perfect Hard Boiled Eggs post that I suggest reviewing as well. Also consider making 2 or 3 extra eggs in case you have difficulties peeling a few and they get mangled.
**Grilled Corn – I have a popular recipe for Grilled Mexican Corn (Elote). That recipe involves grilling the corn over an outdoor gas grill and then brushing the freshly grilled corn with a seasoned mayo mixture and sprinkling cheese on the corn. For the deviled egg recipe, you’ll only need 1 ear of corn. However, I suggest grilling extra and making the Elote recipe while you’re at it.
Amount Per Serving:
Calories: 68Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 95mgSodium: 164mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 4g
More Easy Deviled Egg Recipes:
Bloody Mary Deviled Eggs — All the flavors of a bloody Mary, in deviled egg form! There’s Old Bay, lemon juice, hot sauce, Dijon mustard, celery salt, horseradish, pimento-stuffed green olives, and celery! Super TASTY and FUN for events, parties, and holiday get-togethers!
Pimento Cheese Deviled Eggs — A FAST and EASY recipe for the BEST deviled eggs because they’re creamy, cheesy, and spiked with pimentos! Whether you’re making them for a holiday party, game day or tailgating event, these are sure to be a crowd FAVORITE!
Avocado Deviled Eggs — A GUACAMOLE-inspired filling jazzes up regular deviled eggs and makes them addictively good!! EASY, tasty, and a perfect little snack or party appetizer!!