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Street Corn Deviled Eggs

This spin on a traditional party appetizer is mouth watering delicious. Not only is the taste out of this world but how these street corn deviled eggs look has a total wow factor when they are finished!

There are not many ingredients involved but you might think there is by just looking at them! They are really quick to mix up, too! Whenever I’ve made them they get gobbled up really quickly so if you are going to larger gathering or have a big family you might want to double up.

In my experience I love making these on Taco Tuesdays! It’s a great little finger food while I’m prepping our big scale Family Taco Night Without The Store Bought Box Kit. The ingredients are all fairly healthy too so that is a win if you are trying to be more aware about what you are consuming. 

street corn eggs

Street Corn Deviled Eggs


  • Dozen eggs
  • 2 ripe avocado
  • 1 tablespoon minced onion
  • 1 tsp mayonnaise 
  • Teaspoon lime juice
  • Salt and pepper, to taste
  • Tajin 
  • 1 corn on the cob, char and remove from cob
  • Sliced jalapenos, optional
  • Cotija cheese, crumbled


  1. Hard boiling your eggs will be your first step. Here is how to master the craft of boiling farm fresh eggs! Place your eggs in a large pot, bring to a boil, remove from heat and allow to sit for 10 minutes, then transfer to an ice bath. 
  2. Carefully peel your eggs once they have cooled. 
  3. Cut the top off of your egg and remove the cooked yolks adding them to a bowl.
  4. Cut and de-pit and scoop your avocado into your yolk bowl.
  5. Add in minced onion, mayonnaise, lime juice and salt and pepper. Mix well until combined. 
  6. On a small plate, sprinkle out a bit of Tajin seasoning. Dip your egg whites into Tajin to create a rim of seasoning on egg. 
  7. Fill your egg white with filling.
  8. Top with small cut strips of charred corn, jalapeno slice and sprinkle of cotija cheese.

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