Street Corn Deviled Eggs

Street Corn Deviled Eggs

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 street corn share one main ingredient – mayo – and took things from there. Adding the 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.

Everyone likes to ask for tips on peeling eggs. Sorry to tell you but there arent really any true tips. I do know that the older an egg is the easier it is to peel.

Since corn isn’t in season right now, I used frozen corn and charred it on a sheet pan.

Blend it all up smooth so you can pipe it on to the eggs.

Make sure to taste and adjust seasonings as needed.

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.

Street Corn Deviled Eggs

Deviled eggs with charred corn, cilantro and cotijta cheese mixed right in.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Appetizer
Cuisine: American, Mexican
Keyword: Mash-Up
Servings: 24 deviled eggs


  • 12 hardboiled eggs
  • 1 cup mayo
  • 1 tablespoon hot sauce
  • splash vinegar
  • 1 teaspon mustard
  • 1/2 cup crumbled cotija plus more for garnish
  • 1 cup charred corn plus more for garnish you can do this under the broiler or on a grill
  • 1 handful cilantro plus more for garnish
  • Paprika garnish only


  • Split the eggs in half and add the yolks to the food processor with the rest of the ingredients.
  • pipe the filling mixture into the eggs.
  • top with the extra corn, cheese, cilantro, and paprika

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