Mexican Street Corn Dip

Mexican Street corn dip
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  • 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)
    1 jalapeño pepper, seeded and minced
    1/2 cup diced red pepper
    2 green onions, thinly sliced
    1/4 cup chopped cilantro, divided
    1/2 cup queso blanco
    1 bag tortilla chips

    Yields: 6

  • Nutritional Information

    Per Serving: per 1/6 of dip recipe

    Calories: 220

    Fat: 15 g

    Cholesterol: 260 mg
    Sodium: 410 mg
    Carbohydrate: 8 g
    Fiber: 1 g
    Sugars: 3 g
    Protein: 12 g

    (Does not include 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.

Insider Info

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

Substitute feta cheese for queso blanco if unavailable.