Description
Elote Deviled Eggs with Chipotle Mayo are a creative twist on a classic appetizer, blending the creamy texture of deviled eggs with the smoky, tangy flavors of Mexican street corn (elote). This recipe features a smooth yolk filling infused with chipotle mayo, topped with roasted corn, crumbled cotija cheese, fresh cilantro, and a sprinkle of chili-lime seasoning for a burst of flavor in every bite. They are perfect for parties, potlucks, or as a unique appetizer.
Ingredients
Scale
- 6 large eggs
- 2 tablespoons mayonnaise
- 1 tablespoon chipotle mayo (or 1 teaspoon adobo sauce from canned chipotle peppers)
- 1 teaspoon lime juice
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- Salt and pepper, to taste
- ½ cup corn kernels (fresh, canned, or frozen and thawed)
- 1 tablespoon olive oil or butter
- ¼ cup crumbled cotija cheese (or feta if unavailable)
- 1 tablespoon fresh cilantro, chopped
- Lime wedges for garnish
- Chili-lime seasoning or Tajín for sprinkling
Instructions
- Boil the eggs: Place eggs in a saucepan, cover with cold water, and bring to a boil. Remove from heat, cover, and let sit for 10–12 minutes. Transfer to an ice bath for 5 minutes, then peel and slice in half.
- Make the filling: Remove yolks and mash them in a bowl. Add mayonnaise, chipotle mayo, lime juice, garlic powder, chili powder, salt, and pepper. Mix until smooth and creamy.
- Prepare the corn: Heat olive oil or butter in a skillet over medium heat. Add corn and roast for 3–5 minutes until lightly charred. Let cool slightly.
- Assemble: Spoon or pipe the filling into the egg white halves. Top with roasted corn, cotija cheese, and chopped cilantro.
- Garnish and Serve: Sprinkle chili-lime seasoning or Tajín over each egg. Garnish with lime wedges and serve chilled.
Notes
- Use older eggs for easier peeling.
- Let the corn cool before topping to prevent melting the filling.
- Adjust spice level by adding more or less chipotle mayo.
- Assemble just before serving for the freshest presentation.
- Feta cheese works well as a substitute for cotija.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Boiled
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 half egg
- Calories: 80
- Sugar: 1g
- Sodium: N/A
- Fat: 6g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 4g
- Cholesterol: N/A