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28
Mexican Street Corn Dip | 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)
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
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.
RECIPES
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