first class mexican salad vest

mexican salad

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Holidays

Mexican Salad

Mexican Salad

Ingredients

  • 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 

Direction

  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.