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Mexican street corn deviled eggs on a white plate, on a cutting board

Mexican Street Corn Deviled Eggs

These deviled eggs with all the elements of Mexican street corn are easy, elegant, and delicious.
5 from 4 votes
Prep Time 30 mins
Total Time 30 mins
Course Appetizer, Snack
Cuisine Mexican
Servings 12 people
Calories 130 kcal


  • 1 dozen hard-boiled eggs cooled and peeled
  • 3 Tbsp mayonnaise
  • 3 Tbsp reduced fat sour cream
  • 3 tsp white vinegar
  • 1 Tbsp Dijon mustard
  • 1 tsp dried minced onion
  • 3/4 tsp cumin
  • 1/4 tsp garlic powder
  • small pinch kosher salt
  • 2 dashes hot sauce optional
  • 4 dashes Worcestershire sauce
  • 3/4 cup fire-roasted corn from a can drained (see Notes)
  • garnish: chili powder, crumbled queso fresco cheese, chopped chives (optional), chopped fresh cilantro (optional),


  • Split the eggs and put the yolks in a mixing bowl.
  • Add the mayonnaise, sour cream, vinegar, Dijon, onion, cumin, garlic powder, salt, Worcestershire sauce, and hot sauce (hot sauce is optional).
  • Use a hand mixer to mix the ingredients until well-combined.
  • Use a spoon to stir in the corn. Transfer to a large resealable bag.
  • Snip a corner of the bag making a hole large enough for the corn to pass through. Pipe the egg filling into the egg whites.
  • Sprinkle chili powder over like you would with paprika on traditional deviled eggs.
  • Top deviled eggs with queso fresco cheese, chopped chives and cilantro (chives and cilantro are optional).


Look for fire-roasted corn in the section with the rest of the canned corn in US groceries stores. If not available, broil or saute regular canned corn until toasty. Allow to cool and proceed with the recipe.
Keyword corn and egg recipe, Mexican deviled eggs, Mexican street corn, Mexican style deviled eggs