Description
A bold and flavorful twist on a classic appetizer these Elote Deviled Eggs combine creamy yolks with roasted corn, lime, cotija cheese, and chili powder for a Mexican street corn–inspired bite that’s impossible to resist.
Ingredients
6 large eggs
1/2 cup corn kernels (grilled or roasted preferred)
3 tbsp mayonnaise
1 tsp lime juice
1/4 tsp chili powder (plus more for garnish)
1/8 tsp smoked paprika
2 tbsp crumbled cotija cheese (or feta)
1 tbsp chopped cilantro
Salt and pepper, to taste
Optional toppings: extra corn, cotija, cilantro, and Tajín seasoning
Instructions
1. Place eggs in a saucepan and cover with water.
2. Bring to a boil over medium-high heat, then cover, remove from heat, and let sit for 10–12 minutes.
3. Transfer eggs to an ice bath and cool completely before peeling.
4. Slice eggs in half lengthwise and carefully remove yolks into a bowl.
5. Mash yolks with mayonnaise, lime juice, chili powder, paprika, salt, and pepper until smooth.
6. Stir in roasted corn and cotija cheese.
7. Spoon or pipe the filling into the egg white halves.
8. Top with cilantro, extra corn, a sprinkle of chili powder or Tajín, and a touch more cotija.
9. Chill until ready to serve.
Notes
For a smoky touch, use grilled corn cut fresh from the cob.
Swap mayo for Greek yogurt for a lighter version.
Perfect for potlucks, Cinco de Mayo, or holiday appetizer spreads.
Best enjoyed within 1–2 days for maximum freshness and flavor.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Appetizer
- Method: Boiled
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 2 halves
- Calories: 110
- Sugar: 1g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 2.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 95mg
Keywords: elote deviled eggs, Mexican street corn deviled eggs, cotija deviled eggs, party appetizers, spicy deviled eggs, holiday bites