Mexican Salad
A crisp and delicious salad, a perfect side or add some grilled chicken and you will have a delicious meal all on its own.
Prep Time:
Cook Time:
Total Time:
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 |
Directions:
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.
Source: foodnetwork.com
