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Mexican Salad
The real star of this recipe is the creamy, zesty dressing, which can go on pretty much anything. You can follow Ree Drummond’s salad suggestions or make your own Mexican-inspired salad to have with this irresistible dressing.
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
Dressing:
Salad:
INSTRUCTIONS
- 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.
