Mexican Street Corn Dip

Mexican Street Corn Dip


  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.


  • 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

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.