Take a classic appetizer and give it a bold, flavorful twist with these Mexican Street Corn Deviled Eggs!
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Similar Elote en Vaso or Elote Mexicano, this easy recipe blends creamy avocado with egg yolks, sweet corn, and a touch of spice.
Whether you’re hosting a party, planning a family gathering, or just want a tasty snack, these deviled eggs will disappear fast!
Table of Contents
- 1 🐣 Ingredients
- 2 👩🏼🍳 Step-by-Step Instructions
- 3 🙋🏻♀️ Frequently Asked Questions (FAQs)
- 4 More Mexican Appetizers You’ll Like:
- 5 😋 Hungry for More
- 6 Mexican Street Corn Deviled Eggs
- 6.1 Ingredients
- 6.2 Instructions
- 6.3 Notes
- 6.4 Optional Add-Ins:
- 6.5 Can I make these ahead of time? Yes! You can boil the eggs and prep the filling up to one day in advance. Store the components separately and assemble just before serving for the best texture.
- 6.6 What can I use instead of Tajin? If you don’t have Tajin, try a mix of chili powder, lime zest, and salt. It won’t be quite the same, but it will still be tasty.
- 6.7 Are these deviled eggs spicy? They have a mild kick from the jalapeño and Tajin, but you can make them spicier with more jalapeño or a splash of hot sauce.
- 6.8 Nutrition
🐣 Ingredients
- Eggs
- Avocado
- Tajin
- fresh jalapeño or serrano
- corn (fresh grilled or frozen and thawed)
- queso fresco
- Lime
- Salt and pepper
Optional Add-Ins:
- Chopped cilantro for garnish
- A few dashes of hot sauce for extra heat
👩🏼🍳 Step-by-Step Instructions
- Boil the Eggs:
Place the eggs in a saucepan and cover them with cold water. Bring to a boil over medium heat. Once boiling, cook for 8 minutes. Immediately transfer the eggs to a bowl of ice water for about 3 minutes to stop the cooking process. - Peel and Prep the Eggs:
Peel the eggs carefully and slice each one in half. Remove the yolks and place them in a separate bowl. Trim the rounded ends of each egg white so they can stand upright on a serving tray. - Season the Egg Whites:
Pour the Tajin onto a flat plate. Gently dip the cut side of each egg white into the seasoning, then shake off any extra. Place them on a platter, Tajin-side up, ready to be filled. - Make the Filling:
Mash the yolks with a fork and mix in the mashed avocado until creamy. Add salt and pepper to taste. Spoon the mixture into a piping bag fitted with a star tip for a clean, fancy look. - Assemble the Deviled Eggs:
Pipe the avocado-yolk mixture into the egg whites. Top each one with a few corn kernels, a slice of jalapeño, a sprinkle of queso fresco, and a squeeze of fresh lime juice. Serve and enjoy!
🙋🏻♀️ Frequently Asked Questions (FAQs)
Yes! You can boil the eggs and prep the filling up to one day in advance. Store the components separately and assemble just before serving for the best texture.
If you don’t have Tajin, try a mix of chili powder, lime zest, and salt. It won’t be quite the same, but it will still be tasty.
They have a mild kick from the jalapeño and Tajin, but you can make them spicier with more jalapeño or a splash of hot sauce.
More Mexican Appetizers You’ll Like:
Mexican Street Corn Deviled Eggs are the perfect mix of creamy, spicy, and fresh. They’re easy to make, fun to serve, and sure to impress your guests. Give them a try and watch how quickly they disappear from the plate!
😋 Hungry for More
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Mexican Street Corn Deviled Eggs
Ingredients
- ½ avocado
- 6 eggs
- 2 tablespoon Tajin
- ½ jalapeno (or serrano) sliced
- 1 tablespoon corn freshly grilled or frozen and thawed
- 1 oz Queso fresco sliced or crumbled
- 1 lime quartered
- Salt & pepper to taste
Instructions
- Place eggs in a saucepan, cover with cold water and cook for 8 minutes from the moment they boil over medium heat.
- Transfer them to ice water for 3 minutes. Peel. Cut in half and separate the yolks. Trim the ends so that they stand upright on a serving plate.
- Place Tajin on a flat plate and dip the egg white halves into it. Shake off excess and place the whites on a serving plate.
- Add salt and pepper to the yolks and mash with a fork. Mix with avocado puree.
- Taste for salt. The filling is ready.
- Place the filling in a pastry bag with a star tip and pipe into the egg cups.
- Top with corn kernels, jalapeno slices, queso cheese, and drizzle with lime.
- Serve and enjoy!
Notes
Optional Add-Ins:
- Chopped cilantro for garnish
- A few dashes of hot sauce for extra heat
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