Mexican Salad
Serves: 6
Hosea Feil
1 January 1970
Based on User reviews:
59
Spice
51
Sweetness
38
Sourness
40
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
2 cups
Mayonnaise1 cup
Milk1 cup
Sour Cream1 tbsp
Parsley (minced fresh)1 tbsp
Cilantro (minced fresh)1 tsp
Chili Powder1 tsp
Cumin1 clove
Garlic (grated)1
Salt2 cups
Tortilla Chip (crushed-up)Directions:
1
Watch how to make this recipe
2
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
3
Set aside
4
For the salad: Prepare a grill pan or grill for medium-high heat
5
Grill the corn until nice and golden, with good grill marks on the kernels, 10 to 12 minutes
6
Allow to cool a bit, then cut the kernels off the cobs
7
Add all the salad ingredients to a bowl in layers: first the lettuce, followed by the tomatoes, corn, red onions, cheese and tortilla chips
8
Pour the dressing into a small serving bowl and serve alongside the salad