Cotija, Corn and Avocado Egg Salad

Serves 4 | Finish in 15 minutes

This unique egg salad recipe brings a fiesta of flavor to the table fast – especially if you keep hard-boiled eggs handy in the fridge. Serve on a bed of lettuce, in a tomato cup or sandwiched between whole grain bread for a fresh and healthy meal in minutes.


8 peeled hard boiled eggs
1 large moderately ripe avocado
2 plum tomatoes
1 cup thawed frozen corn
½ cup crumbled Cotija cheese or other Mexican crumbling cheese
1 Tbsp. fresh minced jalapeno (more or less to taste)
3 Tbsp. Litehouse® Instantly Fresh Red Onion
1 ½ Tbsp. Litehouse® Instantly Fresh Garlic
½ cup Litehouse® Salsa
6 Tbsp. Litehouse® Cotija Cilantro Dressing
Extras: bread, lettuce or whole tomatoes for serving


Slice eggs in half and remove yolks from whites. Crumble up yolks and add to large bowl. Coarsely chop egg whites and add to bowl. Peel and pit avocado. Slice, cut into ¼-inch chunks and add to bowl. Seed and dice tomato, add to bowl. Add thawed corn, crumbled cheese, jalapeno, Litehouse® Instantly Fresh red onion and Litehouse® Instantly Fresh Garlic to bowl. Add salsa and dressing to this mixture and very gently toss taking care not to mash avocado or yolk crumbles. Serve on bread, on salad or in tomato cups.

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