Ingredients

For the salad:

4 Nellie’s Free Range Eggs, medium-hard boiled, peeled and finely chopped
4 ears of grilled corn on the cob, kernels removed and cobs discarded
½ red pepper, finely diced
¼ red onion, finely diced
1 jalapeno pepper, finely diced (optional)
¼ cup cilantro leaves, chopped
¼ cup cotija cheese, crumbled (plus 2 tablespoons more for garnish)

For the dressing:

¼ cup mayonnaise
¼ cup sour cream
Juice of one lime
1 teaspoon kosher salt
2 teaspoons cumin
2 teaspoons chili powder (plus more for garnish)
1 teaspoon garlic powder
½ teaspoon cayenne pepper (optional)

This zesty, smoky salad is summer in a bowl and a delicious way to give leftover grilled corn new life. Chopped Nellie’s Free Range Eggs add richness and protein, while a tangy-spiced dressing ties it all together. Made with our free range eggs from hens who roam under sunny skies, it’s a feel-good dish that’s full of flavor and kindness. Perfect with chips, veggies, or straight off a spoon.

Instructions

Gently combine all salad ingredients in a large bowl.
In a separate bowl, whisk together all dressing ingredients.
Pour dressing over salad and gently toss/stir to combine. Taste and adjust seasoning – add additional salt or lime juice to boost the flavor.
Spoon into serving dish and garnish with a sprinkle of additional cotija cheese, chili powder, and cilantro leaves.
Serve with chips or veggies to scoop it up.

Notes:

This amount is perfect for 2-4 people. If you are feeding a crowd, this recipe is easily doubled.

This recipe keeps well in the fridge for up to one day. You can also prepare the salad ingredients and dressing separately and combine just before serving.