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Mexican Salad

  • Level: Easy
  • Total: 35 min
  • Active: 30 min
  • Yield: 6 servings
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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 


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 


  1. 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.
  2. 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.
  3. Add all the salad ingredients to a bowl in layers: first the lettuce, followed by the tomatoes, corn, red onions, cheese and tortilla chips.
  4. Pour the dressing into a small serving bowl and serve alongside the salad.

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