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 servings

  • Nutritional Information

    Per serving: 1/6 of recipe

    Calories: 611

    Total fat: 33 g
    Saturated fat: 8 g
    Polyunsaturated fat: 1 g
    Monounsaturated fat: 3 g

    Cholesterol: 265 mg
    Sodium: 863 mg
    Carbohydrates: 62 g
    Fiber: 4 g
    Sugar: 3 g
    Protein: 20 g
    Vitamin A: 173 mcg
    Vitamin D: 1 mcg
    Folate: 49 mcg
    Choline: 204 mg
    Calcium: 246 mg
    Iron: 3 mg
    Potassium: 194 mg

    This recipe is an excellent source of choline and protein, and a good source of vitamin A and folate.


  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.