Street Corn Deviled Eggs

These Street Corn Deviled eggs are all the tings you love about classic deviled eggs, with a Mexican street corn, or “Elote” twist! I like loading up corn with lots of mayo, cotija cheese, cilantro, and chili powder, and that is what I put into the eggs! Imagine taking a bite of what you think is just a deviled egg, and then getting hit with the intense and amazing flavors of Mexican street corn!

Where did I come up with this one?

I love doing deviled eggs this time of the year. I made these and brought them to a friendsgiving a few weeks back and they were a big hit. Just like most of my mash-ups, I realized that deviled eggs and elote share one main ingredient – mayo – and took things from there. Adding the charred corn into the deviled mixture gave these a nice texture that usually isn’t present in deviled eggs, and garnishing them with extra corn, cheese, and cilantro really drove home the street corn flavor.

Start with hard boiling the eggs

I like to do my eggs for 7 minutes and 30 seconds. I add them to the water when it is already boiling, then add them to an ice bath.

Any tips for peeling eggs?

Everyone likes to ask for tips on peeling eggs. Technically the older the egg is, the easier it is to peel. What I like to do though, is after they cook I add them to an ice bath. This is mostly to stop them from cooking and prevent the green color from forming around the edges of the yolk. When I add them to the ice bath, I stir them around somewhat aggressively and it cracks the egg shells slightly. When they soak in the ice bath with cracked shells it makes them easier to peel later and perfect to make these street corn deviled eggs with!

Roasting the corn

Since corn isn’t in season right now, I used frozen corn and charred it on a sheet pan. Alternatively, If it was corn season, I would have roasted the whole cobs and then cut the corn off.

Mixing up the filling for the street corn deviled eggs

I like to pipe the filling onto my eggs to make it look nice. The filling needs to be fairly smooth so as not to get stuck in the piping bag. Use a blender or food processor to get this mixture nice and smooth.

After blending it is a great texture for the recipe. Even though it’s a little chunky, it’s just what you are looking for!

Make sure to taste and adjust seasonings as needed. Maybe a little more salt? Is your household cilantro lovers? Cheese heads? Spice lovers? Add more of what you want to make it your own!

Filling up the street corn deviled eggs

I highly recommend using a piping bag for deviled eggs. It makes them look so much better!

These were so tasty! A perfect merging of street corn and deviled egg flavors. These will definitely be in my deviled egg permanent rotation.

Variations on street corn deviled eggs

If you want to make these dairy free you could use vegan feta in place of the cotija and I think it would work great!

I love making deviled eggs! Recently I made some big mac deviled eggs that came out awesome. I also like making things “elote” flavored, like these elote style corn dogs.