Mexican Street Corn Deviled Eggs

A Mexican twist on a classic and simple appetizer.

Mexican Street Corn Deviled Eggs

Prep Time: 20 minutes

Cook Time: 10 minutes

Yield: 6-8


  • 1 dozen eggs
  • 1/4 cup crema
  • 2 tablespoons mustard
  • 2 teaspoons Worcestershire sauce
  • Tabasco sauce to taste
  • salt and pepper to taste
  • 1/2 cup Cotija cheese
  • 1/4 cup red onion, minced
  • 2 ears corn, grilled
  • 1/8 teaspoon chili powder
  • 2 tablespoons cilantro, chopped


  1. In a large pot, add eggs and bring to a boil. Remove from heat and allow to sit covered for 10 minutes.
  2. Remove eggs and allow to cool in cold water.
  3. Peel eggs, slice in half lengthwise, and remove yolks.
  4. Add yolks to a medium size bowl. Mash together with crema, mustard, Worcestershire sauce, Tabasco sauce, salt, and pepper.
  5. Add mixture to a pastry bag and pipe into each egg.
  6. In a separate bowl, mix together cheese, red onion, corn, chili powder, and cilantro.
  7. Sprinkle corn mixture onto each egg.
  8. Garnish with additional chili powder and cilantro. Serve cold.