Mexican Street Corn Egg Salad

A refreshing and healthy twist on traditional egg salad, Mexican Street Corn Egg Salad is tangy, spicy, and deliciously creamy.


Prep Time: 15 Mins

Makes: 6 Servings


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


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.


Pro Tips

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

Nutrition Info

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:

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