How To Make Mexican Street Corn Egg Salad
- 8 Hard-Boiled Eggs, peeled and coarsely chopped
- ¼ cup Greek Yogurt
- 3 tbsp. Mayonnaise
- 3 tbsp. Lime Juice
- 1 tsp. Tex-Mex Seasoning
- ½ tsp. Salt
- ¼ tsp. Pepper
- 1 cup Corn Kernels (thawed or lightly cooked)
- 1 Jalapeño Pepper, seeded and minced
- ½ cup diced Red Pepper
- Green Onions, thinly sliced
- ¼ cup chopped cilantro, divided
- ½ cup queso blanco
- 1 bag tortilla chips
- Combine eggs, Greek yogurt, mayonnaise, lime juice, Tex-Mex seasoning, salt and pepper.
- Stir in corn kernels, jalapeño, red pepper, green onions and 2 tbsp cilantro. Transfer to serving bowl.
- Sprinkle queso blanco and remaining cilantro over dip; serve with tortilla chips.
Recipe by Slice of Jess at https://sliceofjess.com/how-to-make-mexican-street-corn-egg-salad/
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