Go Back

Easy Deviled Eggs Mexican Street Corn Style

Course Side Dish, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Author foodnessgracious


  • 12 large eggs
  • 1/2 cup mayonnaise
  • 1/2 cup Cotija cheese grated or crumbled plus extra for garnishing
  • 1/2 tsp paprika
  • 1/4 tsp chipotle cili powder
  • 2/3 cups canned roasted corn
  • 1/4 cup chopped cilantro


  • Bring a large pot of water to a rolling boil.
  • Carefully add the eggs one at a time and set a timer for 10 minutes.
  • Fill a large bowl with ice and water.
  • Once the eggs are ready transfer them to the ice bath until cool enough to handle.
  • Peel the eggs and then half each egg long ways.
  • Scoop the yolks out into a bowl.
  • Add the rest of the ingredients and season with salt and black pepper.
  • Smash the mixture with a potato maser or a fork until smooth and creamy.
  • Place each hollow egg white facing up and transfer the filling to a piping bag.
  • Pipe some of the mixture into each egg white half.
  • Place onto your serving plate and garnish the eggs with extra corn, cheese and cilantro.