Mexican Street Corn Deviled Eggs

Prep Time
10 min
Cook Time
20 min
Recipe by: 2018 America's Best Recipe Contest - Bonus Recipe - Michelle K.

Eggland’s Best egg yolks are brighter in color and taste creamier than ordinary eggs. They are higher in vitamins and minerals and lower in both cholesterol and saturated fat. One of Ohio’s largest crops is corn. Ohio sweet corn is readily available in late summer, but it is also frozen and canned so it can be enjoyed all year round. I used Ohio sweet corn as my inspiration for this delicious recipe using Eggland’s Best eggs.

Make This Recipe


6 large Eggland’s Best eggs

1 /4 cup finely crumbled Cotija cheese

2 tablespoons mayonnaise

2 tablespoons mayonnaise dressing

1 /8 teaspoon ground mustard powder

1 /8 teaspoon garlic powder

1 /8 teaspoon chili powder, + additional for garnish

1 /2 tablespoon fresh squeezed lime juice

salt, to taste

1 /4 cup roasted corn (fresh, canned or frozen)

12 cilantro leaves, for garnish


  1. Place eggs in a saucepan. Cover them with cool water by 1 inch. Slowly bring water to a boil over medium heat; when the water has reached a boil, cover and remove from heat. Let them sit 12 minutes. Run under cool water, remove from the shell and pat dry. Cut each egg in half.
  2. Place the yolks of the eggs and the Cotija cheese in the bowl of a food processor, fitted with the S-blade. Pulse several times until well-combined. Add the mayonnaise, mayonnaise dressing, mustard powder, garlic powder, 1 /8 teaspoon chili powder, and lime juice to the food processor bowl. Process until smooth and all ingredients are evenly mixed, about 15-20 seconds. Taste the yolks and add additional salt, if desired.
  3. Remove the blade from the food processor and stir the roasted corn into the yolks. Place the yolk mixture in a large zip-top plastic bag. Seal the top of the bag, then cut off a small corner.
  4. Place the egg whites on a serving platter. Squeeze an even amount of the yolk mixture into each egg white. Sprinkle eggs with additional chili powder, then top each egg with a cilantro leaf.


Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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Information per Serving
Serving Size 12
Calories 63
Fat 4.4 g
Saturated Fat 1.4 g
Cholesterol 90 mg
Sodium 160 mg
Carbohydrates 1.8 g
Dietary Fiber 0.1 g
Protein 4.1 g