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Mexican Street Corn Deviled Eggs

Recipe by Michele Kusma, Columbus, Ohio
First place, Deviled Egg Live Challenge (Amateur and Professional), 2017

Baking temperature: n/a
Baking time: n/a
Yield: 12 servings


  • 6 hard-boiled eggs, cut in half lengthwise
  • ¼ c finely crumbled cotija cheese
  • 2 T Hellman’s Light mayonnaise
  • 2 T Miracle Whip Light
  • 1/8 t ground mustard powder
  • 1/8 t garlic powder
  • 1/8 t chili powder, + additional for garnish
  • ½ T fresh squeezed lime juice
  • Salt, to taste
  • ¼ c roasted corn (canned or frozen)
  • 12 cilantro leaves, for garnish


  • 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 Hellman’s, Miracle Whip, mustard powder, garlic powder, chili powder and lime juice and process until smooth, approximately 15-20 seconds. Taste and add salt if desired
  • Remove the blade from the food processor and stir in 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
  • 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
  • Serve immediately or refrigerate up to 2 days
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