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Mexican Street Corn Deviled Eggs (Elote-Style)

Mexican street corn deviled eggs with golden, creamy filling and charred corn kernels on top. Inspired by elote, each egg is finished with cotija cheese, cilantro, green onions, and a Cajun seasoning sprinkle.
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Prep Time 20 minutes
Cook Time 12 minutes
resting 5 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 12 large eggs
Deviled egg filling
  • 0.5 cup mayonnaise
  • 2 tbsp lime juice
  • 2 tbsp Dijon mustard
  • 1 tsp paprika
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste
Street corn topping
  • 1 cup corn kernels, lightly charred
  • 0.5 cup crumbled cotija cheese
  • 0.25 cup fresh cilantro, chopped
  • 2 green onions, sliced
  • 1 tsp Cajun seasoning for garnish

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Boil and peel the eggs
  1. Bring a pot of water to a boil and boil the large eggs for 10-12 minutes with the water at a steady boil.
  2. Transfer the eggs to an ice bath to cool for 5 minutes, then peel and halve lengthwise.
  3. Scoop the yolks into a bowl.
Make the deviled filling
  1. Mix the yolks with mayonnaise, lime juice, Dijon mustard, paprika, salt, and pepper until smooth.
Fill and top
  1. Pipe or spoon the yolk mixture into the egg white halves.
  2. Heat a hot skillet and char the corn kernels for 2-3 minutes, stirring as needed until lightly charred.
  3. Top each deviled egg with charred corn, cotija cheese, cilantro, and green onions.
  4. Finish each egg with a sprinkle of Cajun seasoning.
Chill and serve
  1. Refrigerate the deviled eggs until ready to serve.

Notes

For the smoothest filling, aim for a fully smooth yolk mixture before piping and keep the egg whites chilled so they don’t weep. Store covered in the refrigerator for up to 3 days; freezing is not recommended. If you want a lighter version, swap mayonnaise for Greek yogurt to reduce fat while keeping the texture creamy.