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Mexican Street Corn Egg Salad

Prep Time 15 mins
Total Time 15 mins
Courses:
Servings: 6
Ingredients
  • 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
Instructions
  1. 1
    COMBINE eggs, Greek yogurt, mayonnaise, lime juice, Tex-Mex seasoning, salt and pepper.
  2. 2
    STIR in corn kernels, jalapeño, red pepper, green onions and 2 tbsp cilantro. Transfer to serving bowl.
  3. 3
    SPRINKLE queso blanco and remaining cilantro over dip; serve with tortilla chips.
  4. 4
    ENJOY
Pro Tips

Add a dash of hot sauce to kick up the heat level a touch.
Substitute feta cheese for queso blanco if unavailable.

Read it online: https://ncegg.org/recipe/mexican-street-corn-egg-salad/