Mexican Salad

Total Time:
30 min
Prep:
10 min
Inactive:
5 min
Cook:
15 min

Yield:
6 servings
Level:
Easy

Ingredients
  • Dressing:
  • 2 cups mayonnaise
  • 1 cup milk
  • 1 cup sour cream
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon minced fresh cilantro
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • A few dashes hot sauce, or to taste
  • 1 clove garlic, grated
  • Salt and freshly ground black pepper
  • Salad:
  • 3 ears corn, shucked
  • 3 heads green leaf lettuce, torn into chunks
  • 2 cups halved red grape tomatoes
  • 1/2 red onion, diced
  • 1 cup grated Monterey Jack cheese
  • 2 cups crushed-up tortilla chips
Directions
Watch how to make this recipe.
  • For the dressing: Mix together the mayonnaise, milk, sour cream, parsley, cilantro, chili powder, cumin, hot sauce, garlic and salt and pepper to taste in a medium bowl. Set aside.

  • For the salad: Prepare a grill pan or grill for medium-high heat. Grill the corn until nice and golden, with good grill marks on the kernels, 10 to 12 minutes. Allow to cool a bit, then cut the kernels off the cobs.

  • Add all the salad ingredients to a bowl in layers: first the lettuce, followed by the tomatoes, corn, red onions, cheese and tortilla chips.

  • Pour the dressing into a small serving bowl and serve alongside the salad.


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    This recipe is featured in:

    Cinco de Mayo