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street corn deviled eggs

Street Corn Deviled Eggs (Elote Deviled Eggs with Tony's Seasoning)

Street corn deviled eggs loaded with roasted corn, cotija cheese, sour cream, and Tony's Original Creole Seasoning for a smoky, tangy BBQ side dish inspired by Mexican elote.
Servings 12 deviled eggs
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 10 minutes
Total Time 35 minutes

Equipment

  • Large Pot
  • Cast Iron Skillet
  • Mixing Bowl
  • Zip-Top Bag or Piping Bag
  • Ice Bath Bowl

Ingredients
  

Eggs

  • 6 large eggs

Filling

  • 0.33 cup roasted corn fresh, canned, or grilled; charred in a skillet
  • 3 tbsp mayonnaise
  • 2 tbsp sour cream
  • 2 tbsp cotija cheese crumbled, plus extra for garnish
  • 1 tbsp red onion finely diced; use up to 2 tbsp
  • 1 tbsp fresh cilantro chopped; or parsley
  • 1 tsp Tony's Original Creole Seasoning up to 1.5 tsp for more heat
  • 1 tsp lime juice optional but recommended

Garnish

  • extra crumbled cotija cheese
  • Tony's seasoning or smoked paprika light sprinkle
  • chili powder optional
  • fresh cilantro leaves
  • crema or hot sauce optional drizzle

Instructions
 

  • Place 6 eggs in a pot, cover with cold water by 1 inch. Bring to a boil and cook for 10 minutes. Remove from heat and let sit 5 minutes. Transfer to an ice bath for 10 minutes. Peel under cool running water.
  • Pat corn dry. Heat a cast iron skillet over high heat with a thin film of oil. Add corn and cook without stirring for 2-3 minutes until charred. Stir once and char 1-2 more minutes. Let cool. Reserve a tablespoon for garnish.
  • Slice eggs in half lengthwise and remove yolks to a bowl. Mash yolks until smooth. Mix in mayo, sour cream, Tony's seasoning, and lime juice until creamy.
  • Gently fold in roasted corn, cotija cheese, diced red onion, and chopped cilantro. Do not overmix.
  • Transfer filling to a zip-top bag, snip the corner, and pipe into egg white halves. Overfill slightly for a stacked presentation.
  • Garnish with extra cotija, a sprinkle of Tony's or smoked paprika, reserved corn kernels, and fresh cilantro. Chill for 30 minutes before serving.

Notes

Grill Master Tip: Roast the corn in a cast iron skillet or directly on the grill for visible char marks. The charred flavor adds smokiness that plain canned corn cannot provide.
Make Ahead: Store hollowed egg whites, filling, and roasted corn in separate airtight containers in the fridge for up to 2 days. Assemble and garnish when ready to serve.
Substitutions: Feta cheese can replace cotija. Parsley works in place of cilantro. Tajin can substitute for Tony's seasoning for a more traditional elote profile.