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Mexican Salad

Mexican Salad
PREP TIME
10 min
COOK TIME
15 min
YIELDS
6 servings

Tomatoes, cheese, crushed tortilla chips and lettuce are the stars of this salad paired with a tangy dressing.

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Ingredients

Dressing

2
cups mayonnaise
1
cup milk
1
cup sour cream
1
Tbsp minced fresh parsley
1
Tbsp minced fresh cilantro
1
tsp chili powder
½
tsp 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
½
red onion, diced
1
cup grated Monterey Jack cheese
2
cups crushed-up tortilla chips
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Directions

Step 1

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.

Step 2

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.

Step 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.

Step 4

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

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My rating for Mexican Salad
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