Mexican Street Corn Deviled Eggs Recipe

Cook Time: 15 minutes

Ingredients

• 6 large eggs
• 3 ounces prepared Mexican street corn dip
• 2 tablespoons mayonnaise
• 2 teaspoons freshly squeezed lime juice (or to taste)
• 1 tablespoon crumbled cotija cheese, divided
• 1 tablespoon slivered red onion
• 2 teaspoons chopped cilantro
• 1 teaspoon chili-lime seasoning, such as Tajin Clsico Seasoning

Directions

Step 1: Place the eggs in a saucepan and cover them with water. Bring the water to a boil, then remove the saucepan from heat. Let the eggs sit in the hot water for 15 minutes.

Step 2: After 15 minutes, remove the eggs from the hot water. Cool them down under cold running water, then peel off the shells. Cut the eggs in half lengthwise.

Step 3: Gently remove the yolks from the eggs and place them into a small mixing bowl. Mash the yolks with a fork until smooth.

Step 4: Add the Mexican street corn dip, mayonnaise, and lime juice to the mashed yolks. Stir well with a fork until the mixture is fairly smooth.

Step 5: Stir in 2 teaspoons of cotija cheese, mixing until incorporated into the yolk mixture.

Step 6: To fill the egg whites, fit a piping bag with a coupler and a large tip. Place the piping bag into a tall glass and fold the edges over the rim. Spoon the yolk mixture into the bag, gather the edges, and twist the top to close.

Step 7: Pipe the yolk mixture into the egg whites. Alternatively, you can use a resealable plastic bag: spoon the yolk mixture into the bag, press out the excess air, seal it, and cut off a corner to pipe the filling into the egg whites.

Step 8: If you prefer, you can simply spoon the filling directly into the egg whites without using a piping bag.

Step 9: Once all the egg whites are filled, sprinkle the remaining cotija cheese over the eggs. Scatter the slivered red onion and cilantro on top.

Step 10: Finish by sprinkling the eggs with chili-lime seasoning (such as Tajin), then serve and enjoy!

Nutrition Facts (per serving)

Calories	151
Total Fat	13g
Saturated Fat	4g
Cholesterol	196mg
Sodium	405mg
Total Carbohydrate	1g
Dietary Fiber	0g
Total Sugars	1g
Protein	7g
Vitamin C	1mg
Calcium	58mg
Iron	1mg
Potassium	102mg

History and Origin of Mexican Street Corn Deviled Eggs

Mexican Street Corn Deviled Eggs are a modern fusion of two beloved culinary traditions: the classic deviled egg from American cuisine and elote, or Mexican street corn. Elote has its roots in Mexico as a popular street food dating back to the early 20th century, where vendors served grilled corn slathered in mayonnaise, cheese, lime, and chili powder. The idea of combining this bold, zesty flavor profile with creamy deviled eggs likely emerged in the United States, particularly in areas with vibrant Mexican-American communities, as a way to innovate and elevate traditional appetizers.

Regional Variations

While the base ingredients of deviled eggs remain consistenthard-boiled eggs, yolk filling, and a creamy binderthe Mexican street corn twist introduces regional flavors from Mexico. In northern Mexico, spicier chili powders are often used, while southern regions might favor the slightly tangy Cotija cheese and fresh cilantro. In the U.S., chefs often adjust the lime juice, mayonnaise, and seasoning levels to suit local tastes, resulting in a dish that can vary in heat, tang, and creaminess depending on the region.

How It Differs from Similar Dishes

Traditional deviled eggs are typically flavored with mustard, mayonnaise, and paprika. The Mexican street corn version distinguishes itself through the addition of ingredients inspired by elote, such as chili-lime seasoning, Cotija cheese, and sometimes a corn-based dip. Unlike regular deviled eggs, which lean toward creamy and mild, this version is tangy, slightly spicy, and layered with a variety of texturesfrom the smooth egg yolk filling to the crumbly cheese and crisp onion garnish.

Typical Serving Occasions

These deviled eggs are versatile and often served at casual gatherings, festive parties, and holiday buffets. They are a favorite at Cinco de Mayo celebrations, summer barbecues, and potlucks due to their vibrant presentation and bold flavor. The recipe scales easily, making it ideal for both small family dinners and larger social events. They are typically served chilled on a platter, garnished with fresh cilantro, extra Cotija cheese, and a sprinkle of chili-lime seasoning for a visually appealing appetizer.

Interesting Facts

• Elote, the inspiration for this recipe, literally means corn on the cob in Spanish and is a staple of Mexican street cuisine.
• Mexican Street Corn Deviled Eggs blend cultural culinary techniques, making them a perfect example of modern fusion cuisine.
• The use of Tajn or chili-lime seasoning adds a uniquely tangy and slightly smoky flavor that differentiates this dish from other deviled eggs.
• Although this dish appears contemporary, it creatively preserves traditional Mexican flavors while offering the familiar comfort of deviled eggs.
• The combination of creamy egg yolk, zesty lime, and salty Cotija cheese mimics the flavor of elote in a compact, bite-sized form, making it easier to serve at social gatherings.

FAQ about Mexican Street Corn Deviled Eggs Recipe