Begin by boiling 4 large eggs in a pot of water over medium heat for about 10-12 minutes. Transfer the eggs to an ice bath for 5 minutes before peeling.

In a large mixing bowl, combine ½ cup of plain Greek yogurt, ¼ cup of mayonnaise, juice from 1 lime, 1 tablespoon of Tex-Mex seasoning, and salt and pepper to taste. Whisk until smooth and creamy.

Chop the cooled hard-boiled eggs coarsely and add them to the mixing bowl with the creamy base. Fold gently using a spatula.

Stir in 1 cup of corn kernels, 1 diced jalapeño, ½ cup of diced red pepper, and ¼ cup of sliced green onions. Fold gently until well incorporated.

Transfer to a serving bowl and sprinkle ½ cup of crumbled queso blanco and additional chopped cilantro over the top.

Serve your Mexican Street Corn Egg Salad chilled, ideally with tortilla chips.