Description
A fun Mexican-inspired twist on the classic appetizer Elote Deviled Eggs combine creamy yolk filling with roasted corn, cotija cheese, lime, and a touch of chili for a vibrant, flavor-packed bite.
Ingredients
6 large eggs
1/2 cup corn kernels (fresh, frozen, or roasted)
2 tbsp mayonnaise
1 tbsp sour cream
1 tsp lime juice
1/4 tsp chili powder (plus more for garnish)
1 tbsp finely chopped cilantro
2 tbsp crumbled cotija cheese (plus extra for topping)
Salt and pepper, to taste
Lime zest, for garnish
Optional: hot sauce or Tajín for serving
Instructions
1. Place eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat, cover, and let sit for 10–12 minutes.
2. Drain and cool eggs in ice water for 5 minutes. Peel and slice in half lengthwise.
3. Scoop yolks into a bowl and mash with mayonnaise, sour cream, lime juice, chili powder, salt, and pepper until smooth.
4. Stir in corn, cilantro, and cotija cheese.
5. Spoon or pipe the mixture into the egg white halves.
6. Top with extra cotija cheese, cilantro, chili powder, and lime zest.
7. Serve chilled or at room temperature, optionally with a drizzle of hot sauce or Tajín.
Notes
For a smoky touch, use grilled or fire-roasted corn.
Can be made a day ahead — store covered in the fridge until serving.
Perfect for picnics, parties, or Cinco de Mayo celebrations!
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Appetizer
- Method: Boiled
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 2 halves
- Calories: 90
- Sugar: 1g
- Sodium: 160mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 95mg
Keywords: elote deviled eggs, mexican street corn eggs, cotija lime appetizer, chili lime deviled eggs