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–+ servings
Mexican Street Corn Egg Salad

Savor the Flavor: Mexican Street Corn Egg Salad Delight

A quick, protein-packed Mexican Street Corn Egg Salad that combines hard-boiled eggs and sweet corn for a zesty, flavorful dish.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salads
Cuisine: Mexican
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 large Hard-Boiled Eggs coarsely chopped
  • 1 cup Plain Greek Yogurt
  • 1/4 cup Mayonnaise consider light mayo for health
  • 1 tablespoon Lime Juice fresh lime is best
  • 1 tablespoon Tex-Mex Seasoning or mix of chili powder and cumin
  • to taste Salt and Pepper essential for flavor
For the Crunch
  • 1 cup Corn Kernels thawed or lightly cooked
  • 1 medium Jalapeño Pepper finely minced, remove seeds for less heat
  • 1 cup Diced Red Pepper or bell pepper
  • 2 stalks Green Onions sliced thin
For the Finish
  • 1/4 cup Chopped Cilantro fresh cilantro is key
  • 1/2 cup Queso Blanco feta cheese is a great substitute
  • 1 bag Tortilla Chips for scooping

Equipment

  • Mixing bowl

Method
 

Step-by-Step Instructions for Mexican Street Corn Egg Salad
  1. In a large mixing bowl, combine the coarsely chopped hard-boiled eggs, plain Greek yogurt, and light mayonnaise. Squeeze in the juice of one fresh lime, along with the Tex-Mex seasoning, and season generously with salt and pepper. Stir well for about 2 minutes until everything is evenly blended, creating a creamy base for your Mexican Street Corn Egg Salad.
  2. Next, gently fold in the thawed corn kernels, finely minced jalapeño pepper, diced red pepper, and sliced green onions. Take your time to incorporate these vibrant ingredients evenly, about 1-2 minutes will do.
  3. Once well combined, transfer the mixture to a decorative serving bowl. Sprinkle the top with crumbled queso blanco and the remaining chopped cilantro for an appealing finish. Allow it to rest for a couple of minutes to let the flavors meld.
  4. Serve your Mexican Street Corn Egg Salad immediately alongside a bowl of tortilla chips for scooping.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 18gProtein: 12gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 210mgSodium: 320mgPotassium: 300mgFiber: 3gSugar: 4gVitamin A: 10IUVitamin C: 30mgCalcium: 10mgIron: 6mg

Notes

Best enjoyed fresh, but can be stored in the fridge for up to 3 days. Serve chilled or at room temperature.

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