Mexican Salad

By Foodiewife

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
• 1 avocado, diced (optional)

Details

Adapted from foodnetwork.com

Preparation

Step 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.

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.