Corn, Egg, and Cheese Salad
Tasty, simple, quick, and filling! Corn, Egg, and Cheese Salad with chicken is made from everyday ingredients but a very interesting dressing. Bright and colorful, perfect for holidays or family meals.
Updated : 22 September, 2025
Easy
About 20 min.
Ingredients
150 grams
Canned corn
200 grams
Chicken fillet
4
Eggs
70 grams
Hard cheese
3 tablespoon
Sour cream
1 teaspoon
Mustard
to taste
Greens
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Use canned corn for the salad. Drain all the liquid. Pre-cook the chicken and eggs. Boil chicken in simmering water for about 30 minutes. Boil eggs for 7-8 minutes, then cool in cold water.
Step 2
Ensure all ingredients are completely cooled. Dice the chicken into small cubes. Peel the eggs.
Step 3
In a large bowl, combine the diced chicken and eggs. Eggs can be chopped with a knife or an egg slicer.
Step 4
Cut the cheese into small cubes similar in size to the chicken. Add to the bowl.
Step 5
Add the drained canned corn and a bit of chopped fresh herbs.
Step 6
For the dressing, mix sour cream with a small amount of mustard for flavor. Add salt to taste. Toss the salad with the dressing, chill slightly, and serve. Can be served individually or in a large bowl.