Tex-Mex Cobb Salad

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Ingredients (Salad):

  • 4 TROPICAL Mexican Chorizos
  • 1 small head Romaine lettuce, cut up
  • 1 cup cherry tomatoes, each quartered
  • 1 cup fresh cooked or canned corn
  • ½ cup TROPICAL Queso Fresco Mexicano, crumbled
  • 2 hard-cooked eggs, chopped
  • 1 ripe avocado, pitted, peeled and diced
  • ¼ cup diced red onion

Ingredients (Dressing):

  • 2 tablespoons fresh lime juice
  • 1 tablespoon chopped fresh cilantro
  • 3 tablespoons extra-virgin olive oil
  • Salt and pepper to taste


Prepare salad: In 10-inch skillet, over medium-high heat, cook chorizo about 10 minutes or until browned on all sides, stirring occasionally. Remove from skillet; cut into small chunks.

On large platter, place lettuce. Top with cherry tomatoes, corn, Queso Fresco, hard-cooked eggs, avocado, red onion and cooked chorizos.

Prepare dressing: In small bowl combine lime juice and cilantro; whisk in olive oil until mixture is blended and smooth. Add salt and pepper to taste. Pour over salad; toss to mix well.

Serves 4.