Street Corn Deviled Eggs are a delicious twist on the classic appetizer by combining the richness of deviled eggs with the flavors inspired by Mexican street corn. They not only look lovely, but they also taste amazing, capturing the taste of esquites in every bite! If you prefer the classic, I also have the perfect Deviled Eggs you will want to try!

Street Corn Deviled Eggs on a plate from overhead.
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Ingredients & Substitutions

Eggs: For easy-to-peel hard-boiled eggs, cover the eggs with cold water (there should be about a 1/2 inch of water above the eggs), bring the water to a boil, stirring occasionally to balance the egg yolks, cover, and then remove it from the heat. Let the eggs sit in the hot water for 14 minutes.  Pull the eggs out and immediately shock them with an ice bath for about 5 minutes.  Lovely, crater-free deviled eggs! To make the peeling of the egg a bit easier, hold the egg under cool water as you peel. Use this technique for more deviled egg recipes like Buffalo Chicken, French Onion, and Bacon Deviled Eggs!

Raw ingredients for Street Corn Deviled Eggs in a bowl.

Corn: Look for a can of sweet corn to toast to a golden brown. You could also use frozen corn that has been thawed and patted dry.

Cotija Cheese: Cotija cheese is a kind of cheese that comes from Mexico, named after a town called Cotija. It’s a hard and crumbly cheese made mostly from cow’s milk. This cheese has a bit of saltiness and is kind of like feta in texture. Even though it might sound strong, I strongly suggest using Cotija cheese when making this dish! Some people use parmesan instead, but Cotija cheese adds a special touch that you can’t quite match with anything else.

Jalapeno Peppers: Jalapeno peppers add a little bit of heat and a slight crunch to the filling. Save a few for garnish, too. For more of a kick, add more jalapenos or keep the seeds and membranes intact when dicing.

Mayonnaise: The mayonnaise serves as a binding agent in the corn mixture and gives it a creamier texture. If you don’t have any on hand, make homemade mayonnaise.

More Flavors: Don’t forget about the freshly squeezed lime juice, chili powder, and salt for flavor enhancers. I love to squeeze a little extra lime juice over my deviled egg, too!

Steps for assembling Street Corn Deviled Eggs.

Can I Make Street Corn Deviled Eggs Ahead of Time?

Yes, you can get each part of the street corn deviled eggs recipe made up to a couple of days in advance. Store the hollowed-out hard-boiled egg whites in an airtight container in the refrigerator for up to 2 days. You can also store the toasted corn and the egg yolk mixture in separate airtight containers in the refrigerator for 2-3 days, too! Then, it’s all about assembling the deviled eggs when ready to serve!

Close up of Street Corn Deviled Eggs on a plate.

How To Store Street Corn Deviled Eggs

Store street corn deviled eggs in an airtight container arranged in a single layer. They will last in the refrigerator for up to 1-2 days.

Very close up of Street Corn Deviled Eggs from overhead.
5 from 3 votes

Street Corn Deviled Eggs

Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Street Corn Deviled Eggs are a delicious twist on the classic appetizer by combining the richness of deviled eggs with the flavors inspired by Mexican street corn, or esquites. They not only look lovely, they taste amazing!


  • 12 large eggs, room temperature
  • 1 tablespoon canola oil
  • 1 can (15.25 ounces) sweet corn
  • ½ teaspoon garlic, minced
  • ¾ cup (90 g) Cotija cheese, crumbled, divided
  • 3 tablespoons cilantro, chopped, divided
  • 2 medium jalapeño peppers, seeded, diced, divided
  • ¼ cup (58 g) mayonnaise
  • 1 teaspoon lime juice, freshly squeezed
  • 1 teaspoon chili powder
  • ½ teaspoon kosher salt


  • In a large pot, arrange the eggs in one layer. Add cold water to completely cover the eggs.
  • Set the pot over medium-high heat, stirring occasionally to balance the yolk (so it doesn’t set in the middle of the egg). Once boiling, cover and remove the pot from heat. Let the eggs rest undisturbed for 14 minutes.
  • After 14 minutes, place the cooked eggs into an ice bath to stop them from cooking.
  • While the eggs are cooling, cook the corn.
  • In a medium cast-iron skillet on medium-high heat, add oil. Heat until shimmering. Once hot, add the corn and cook, stirring occasionally, until toasted and golden brown, about 15 minutes.
  • Add the garlic and cook for 1 more minute.


  • Place a cooled egg under cool running water and gently peel the eggshell away from the egg. Set aside and repeat with the remaining eggs.
  • Once the eggs have been peeled, cut each in half lengthwise. Gently remove each yolk and place in a medium-sized bowl. Set egg white halves aside.
  • To the bowl with egg yolks, add most of the corn (reserving about ¼ cup for garnish), ½ cup of Cotija, 2 tablespoons of jalapeño, 2 tablespoons of cilantro, mayonnaise, lime juice, chili powder, and salt. Stir to combine.
  • Evenly scoop the yolk mixture into each egg white half.
  • Top with the reserved corn, jalapenos, Cotija, and cilantro. Serve.

Did you make this recipe?

You can tag me at @iamhomesteader.

What the Test Kitchen had to say about this recipe:


I love a good twist on a classic recipe. This pairing was delicious! I loved the sweet crunch of the corn with the deviled egg. I squeezed a little lime over mine and loved it!


These deviled eggs are fantastic! I love the corn added to the flavorful egg yolk mixture.


Street corn flavoring in the deviled eggs is not something I would think of working but it really does! All the street corn flavors come through, and they also look so pretty with the garnish.


This is a very unique and tasty way to serve deviled eggs. The corn has a nice sweetness and crunch.


Super fun and interesting way to eat deviled eggs! I love the cooked corn.

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