This deviled eggs recipe combines the creamy richness of classic deviled eggs with bold Mexican street corn flavors, including cotija cheese, lime, and chili powder. Elote deviled eggs are perfect as a unique party appetizer or holiday side dish, this easy recipe adds a fun twist to a traditional favorite.

This is an image of elote deviled eggs on a blue plate

Is there a better feeling than walking into a party with a plate a food that everyone asks the recipe for? These Elote Deviled Eggs are one of those recipes!

They’re not only DELICIOUS but they also look amazing. Dipping the halved eggs into Tajin is totally optional but it makes the presentation top tier and adds a pop of brightness that is sure to catch anyones eye.

If you ask me, deviled eggs are amazing anytime of year, but it seems that there are specific times out of the year that we see them more frequently. Whip these out at your next Easter party or holiday gathering – you won’t regret it!

INGREDIENTS FOR THIS DEVILED EGGS RECIPE

6 large eggs

15oz. can of corn

Red onion

Mayonnaise

Lime

Chili powder

Ground cumin

Garlic powder

Salt and pepper

Crumbled Cotija cheese

Fresh cilantro

Tajin

This in an image of the ingredients needed to make elote deviled eggs

HOW TO MAKE THIS DEVILED EGGS RECIPE

Start by placing the eggs in a single layer in a saucepan and covering them with cold water. Bring the water to a boil, then let the eggs boil for 10 minutes. Once finished, transfer the eggs to an ice water bath to cool completely.

Once the eggs have cooled, peel them and slice each in half lengthwise. Carefully remove the yolks and set them aside in a mixing bowl.

Preheat a skillet over medium-high heat. Add the drained corn and cook for 8–10 minutes, stirring occasionally, until the kernels are lightly charred.

Next you’ll mash the egg yolks with a fork until smooth and add in the mayonnaise, lime juice, chili powder, cumin, garlic powder, salt, and pepper. Mix until fully combined and creamy.

You’ll then fold in the charred corn, finely diced red onion, and crumbled cotija cheese. Be sure to reserve a small portion of each for garnishing!

The next step is optional but definitely recommended! Sprinkle the Tajín seasoning onto a small plate and lightly press the cut side of each egg white half into the Tajín to coat.

Spoon or pipe the elote deviled egg filling into the hollowed-out egg white halves. Garnish with the reserved corn, red onion, cotija cheese, and freshly chopped cilantro.

Be sure to refrigerate the eggs for at least 30 minutes before serving to allow the flavors to develop!

This is an image of 12 elote deviled eggs on a blue plate

If you’re a huge elote fan like me, you’re going to want to check out my other recipes that incorporate Mexican street corn! A family favorite and a recipe that has been a huge hit with my audience is my Crispy Chicken topped with Cilantro Lime Elote. Another must try elote recipe is my Elote Chicken Enchiladas!

FREQUENTLY ASKED QUESTIONS

How far in advance can I make these?

Deviled eggs are best if made the day of eating but you can definitely do some prep work ahead of time! The eggs can be boiled and stored in the fridge up to a week in advance and the filling can be made and stored in the fridge up to two days in advance.

This is an image of elote deviled eggs on a blue plate

Deviled Eggs Recipe (Elote Deviled Eggs)

These Elote Deviled Eggs combine the creamy richness of classic deviled eggs with bold Mexican street corn flavors, including cotija cheese, lime, and chili powder. Perfect as a unique party appetizer or holiday side dish, this easy recipe adds a fun twist to a traditional favorite.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer
Servings 12

Ingredients
  

  • 6 large eggs best if at room temperature
  • 1/2 of a 15oz. can of corn drained
  • 1/3 cup red onion finely diced
  • 1/4 cup mayonnaise
  • 1 tablespoon lime juice
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • Salt and pepper to taste
  • 1/4 cup crumbled cotija cheese
  • Fresh cilantro chopped, for garnish
  • Tajin for garnish

Instructions
 

  • Place the room temperature eggs in a single layer in a saucepan, cover with water, and bring to a boil.
  • Boil for 10 minutes then transfer the eggs to an ice water bath to cool completely.
  • Once cooled, peel the eggs and slice them in half lengthwise. Remove the yolks and set aside.
  • Preheat a pan to medium-high heat.
  • Add the drained corn to the pan and cook for 8-10 minutes, stirring occasionally until lightly charred.
  • In a mixing bowl, mash the egg yolks with a fork until smooth.
  • Add the mayonnaise, lime juice, chili powder, ground cumin, garlic powder, salt, and pepper to the mashed yolks. Mix until well combined.
  • Fold in the charred corn kernels, the finely diced red onion, and crumbled cotija cheese until evenly distributed throughout the filling mixture. Be sure to save a little bit of each for topping!
  • Sprinkle Tajin onto a small plate then dip the cut side of the egg white halves into the Tajin.
  • Spoon or pipe the elote deviled egg filling into the hollowed-out egg white halves.
  • Garnish each deviled egg with charred corn, red onion, cotija cheese, and chopped fresh cilantro then place the prepared elote deviled eggs in the refrigerator to chill for at least 30 minutes before serving.