Mexican Street Corn Eggs

These Mexican Street Corn Deviled Eggs bring together the creamy richness of classic deviled eggs with the zesty, smoky flavors of elote. They are perfect when you want a low-carb appetizer that stands out on your party table and comes together quickly. The combination of fresh avocado, tangy lime, smoky grilled corn, and spicy jalapeño creates a filling that is both addictive and refreshing.

I first made these for a summer BBQ, and they were so popular my friends kept asking for the recipe afterward. The creamy filling with the zing of lime and smoky corn is truly irresistible.

Ingredients

• Large Eggs: Make sure to use fresh large eggs for easy peeling and firm whites perfect for holding the filling.
• Ripe Avocado: Offers healthy fats and silky texture which replaces heavier mayo, giving a lighter but creamy filling. Look for avocados that yield to gentle pressure but aren’t mushy.
• Shallot: This mild onion adds sweetness and depth without overwhelming the mixture. Choose firm shallots with smooth skin.
• Fresh Lime Juice: Balances the richness with bright acidity, essential for that fresh flavor pop.
• Corn: Grilled or roasted corn adds smoky sweetness and a bit of crunch. Use fresh when possible or roast frozen/canned corn for convenience.
• Cotija Cheese: Crumbly and salty, this authentic Mexican cheese brings the classic elote flavor. Feta can serve as a good substitute if needed.
• Jalapeño: Adds a fresh, green heat. Remove seeds to control spiciness. Pick firm peppers with a shiny skin.
• Tajín Seasoning (Optional): A chili, lime, and salt blend that livens up the eggs with citrusy and smoky notes. Use only on dry egg whites to prevent messiness.

Step-by-Step Instructions

Prepare the Eggs:

Place eggs gently in boiling water and cook for exactly 10 minutes to achieve a perfectly set yolk that is not chalky. Transfer immediately to an ice bath to stop cooking and make peeling easy. Peel when completely cool for clean halves.

Mix the Filling:

Cut eggs lengthwise and scoop yolks into a bowl. Mash with ripe avocado until creamy and smooth. Add fresh lime juice, finely diced shallot, and a pinch of salt to balance the flavors. Mix thoroughly but keep the texture light and fluffy.

Season the Egg Whites (Optional):

Pat egg whites dry completely before dipping the cut side into Tajín seasoning. This adds a smoky, tangy layer of flavor and beautiful color contrast. Avoid any moisture to prevent the seasoning from sliding off.

Fill the Eggs:

Use a piping bag or spoon to fill each egg white half with the avocado-yolk mixture. Piping creates a neat presentation but a spoon works just as well.

Garnish for Flavor and Texture:

Top each filled egg generously with grilled corn kernels for sweetness and crunch, crumbled Cotija cheese for saltiness, and thin slices of jalapeño for spicy brightness. Add another sprinkle of Tajín if you want more kick.

Serve and Enjoy:

These are best served fresh to enjoy the full range of textures and flavors. You can prepare a few hours ahead and keep chilled but avoid long storage to maintain freshness.

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Storage Tips

Store any leftover deviled eggs in an airtight container in the refrigerator for up to two days but note that the avocado filling may darken over time. Cover tightly with plastic wrap to minimize air exposure. It is best to assemble the garnish just before serving to keep the corn and jalapeño fresh and crunchy.

Ingredient Substitutions

If Cotija cheese is hard to find, feta cheese works as a nice salty alternative though it is a bit creamier. If fresh corn is unavailable, you can roast frozen or canned corn in a dry skillet until slightly charred for a similar smoky flavor. For a milder version, omit the jalapeño or replace it with sweet bell pepper slices.

Serving Suggestions

These deviled eggs pair wonderfully with cold beers or light margaritas for a casual party vibe. Serve alongside a fresh salsa or chips to add variety to your appetizer spread. They also work well as part of a brunch buffet or a festive holiday appetizer tray.

Recipe FAQs

→ How do I make perfect hard-boiled eggs for this dish?

Gently boil eggs for 10 minutes, then immediately place them in an ice bath to cool. This stops cooking and makes peeling easier.

→ What adds creaminess to the filling instead of mayo?

Ripe avocado replaces mayonnaise, lending a smooth, buttery texture with healthy fats.

→ Can I use frozen or canned corn?

Yes, roast frozen or canned corn in a skillet to bring out that smoky sweetness before adding to the topping.

→ What’s the purpose of dipping egg whites in Tajín seasoning?

Dipping dry egg white surfaces in Tajín adds a smoky, tangy kick and vibrant color enhancing the overall flavor.

→ Can I substitute Cotija cheese with something else?

Feta cheese works well as a substitute if Cotija isn’t available, maintaining a salty, crumbly texture.

→ How do I adjust the spice level?

Add more or less jalapeño slices to control heat, or include a dash of your favorite hot sauce for extra spice.