Mexican Street Corn Eggs

These Mexican street corn-inspired eggs bring together the creamy richness of classic deviled eggs with the bright, smoky flavors of elote. The filling balances buttery avocado and tangy lime with the sweet char of grilled corn and the salty bite of crumbly cotija cheese. Thin slices of jalapeño add a gentle heat, while dipping the egg whites in Tajín seasoning boosts the vibrant citrusy, smoky notes. This appetizer comes together quickly, making it perfect for last minute gatherings or a flavorful weeknight snack.

I first made these for a summer BBQ, and they were so popular that 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: offers firm whites perfect for holding the flavorful filling and easy peeling when fresh
• Ripe Avocado: provides healthy fats and a silky texture that replaces heavier mayonnaise creating a lighter but creamy mixture select avocados that yield slightly under gentle pressure but are not mushy
• Shallot: adds a mild sweetness and depth without overpowering other flavors choose firm shallots with smooth skin for freshness
• Fresh Lime Juice: balances the richness of the avocado and eggs with bright acidity essential for a fresh flavor pop
• Corn: whether fresh, grilled, or roasted adds smoky sweetness and pleasing crunch fresh corn is best but roasted frozen or canned corn works well too
• Cotija Cheese: is crumbly and salty bringing the authentic Mexican elote flavor feta can substitute if Cotija is unavailable
• Jalapeño slices: provide fresh, green heat remove seeds to control spice and pick peppers that are firm with shiny skins
• Tajín Seasoning: optional chili, lime, and salt blend that adds a smoky, tangy layer and vibrant color when dusted onto dry egg whites

Instructions

Prepare the Eggs:

Place whole eggs gently in boiling water and cook for exactly 10 minutes to achieve a perfectly set yolk that is moist but not chalky. Immediately transfer eggs to an ice bath to stop the cooking process and make peeling easier. Peel the eggs once they are completely cool to create neat halves.

Mix the Filling:

Slice the eggs lengthwise and scoop out the yolks into a mixing bowl. Mash the yolks together with ripe avocado until creamy and smooth. Stir in fresh lime juice, finely diced shallot, and a pinch of salt to balance flavors. Mix until combined but keep the texture fluffy rather than too dense.

Season the Egg Whites Optional:

Pat the egg whites completely dry before dipping the cut side into Tajín seasoning. This adds a smoky tang and beautiful red color contrast. Avoid any moisture on the whites 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 and yolk mixture. Piping makes for a neater presentation, but spooning 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 jalapeño slices for a fresh, spicy brightness. Add another sprinkle of Tajín if you want an extra kick.

Serve and Enjoy:

These eggs are best served fresh to enjoy the full range of textures and contrasts. You can prepare the filling and whites ahead but assemble the garnishes right before serving to keep everything crisp.

My favorite ingredient here is the grilled corn because it really transforms these deviled eggs. One summer, when I first tried roasting leftover corn on the grill, the smoky sweetness completely elevated the dish and made a simple appetizer feel special.

Storage Tips

Store leftover eggs in an airtight container in the refrigerator for up to two days. The avocado filling may darken over time, so cover tightly with plastic wrap to minimize exposure to air. Keep the garnishes separate and add just before serving to maintain freshness and crispness.

Ingredient Substitutions

Cotija cheese can be swapped with feta for a similar salty flavor and crumbly texture although feta is a bit creamier. If fresh corn is unavailable, roasting frozen or canned corn in a dry pan until lightly charred works well. For a milder dish, remove jalapeño seeds or replace with sweet bell pepper slices.

Serving Suggestions

Serve these deviled eggs with cold beers or light margaritas to create a casual party atmosphere. They pair beautifully with fresh salsa or crispy tortilla chips for more variety. Great for brunch spreads or festive holiday appetizers that impress guests.

Quick to assemble and full of bright, smoky flavors, these Mexican street corn deviled eggs are perfect for parties or weeknight snacks. They pair especially well with cold beer or a light margarita.

Common Questions About the Recipe

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

Boil eggs gently for 10 minutes, then transfer to an ice bath immediately to cool. This ensures easy peeling and firm whites.

→ What adds creaminess to the filling instead of mayo?

Ripe avocado replaces mayo, providing a smooth, buttery texture with healthy fats that lighten the mixture.

→ Can I use frozen or canned corn instead of fresh?

Yes, roasting frozen or canned corn in a dry pan until slightly charred adds a smoky sweetness similar to fresh grilled corn.

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

Dipping dry egg whites in Tajín adds a smoky, tangy kick and vibrant color that enhances the overall flavor profile.

→ Can Cotija cheese be substituted?

Feta cheese is a good substitute, offering a similarly salty, crumbly texture though slightly creamier.

→ How can I adjust the spice level?

Add or reduce jalapeño slices to control heat, or include your favorite hot sauce for an extra kick.