Mexican Street Corn Egg Salad

Mexican Street Corn Egg Salad
Print Friendly, PDF & Email
Mexican Street Corn Dip

 

 

Prep Time: 15 minutes                  

Cook Time: 0 minutes                                

Makes: 6 servings

WHAT YOU NEED

 

8 hard-boiled eggs, peeled and coarsely chopped

1/4 cup plain Greek yogurt

3 tbsp regular or light mayonnaise

3 tbsp lime juice

1 tsp Tex-Mex seasoning

1/2 tsp salt

1/4 tsp pepper

1 cup corn kernels (thawed or lightly cooked)

  • jalapeño pepper, seeded and minced

1/2 cup diced red pepper

  • green onions, thinly sliced

1/4 cup chopped cilantro, divided

1/2 cup queso blanco

1 bag tortilla chips

 

HERE’S HOW

 

  1. COMBINE eggs, Greek yogurt, mayonnaise, lime juice, Tex-Mex seasoning, salt and pepper.
  2. STIR in corn kernels, jalapeño, red pepper, green onions and 2 tbsp cilantro. Transfer to serving bowl.
  3. SPRINKLE queso blanco and remaining cilantro over dip; serve with tortilla chips.

 

ENJOY

 

INSIDER INFORMATION

Add a dash of hot sauce to kick up the heat level a touch.

Substitute feta cheese for queso blanco if unavailable.

 

 

 

NUTRITION INFORMATION

 

Per 1/6 of dip recipe (does not include tortilla chips)

Calories 220

Fat 15g

Cholesterol 260mg

Sodium 410mg

Carbohydrate 8g

Fiber 1g

Sugars 3g

Protein 12g

Recipe source: IncredibleEgg.org