Mexican Salad Recipe

Name: Mexican Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.
2
Set aside.
3
For the salad: Prepare a grill pan or grill for medium-high heat.
4
Grill the corn until nice and golden, with good grill marks on the kernels, 10 to 12 minutes.
5
Allow to cool a bit, then cut the kernels off the cobs.
6
Add all the salad ingredients to a bowl in layers: first the lettuce, followed by the tomatoes, corn, red onions, cheese and tortilla chips.
7
Pour the dressing into a small serving bowl and serve alongside the salad.

1263

kcal

Calories

113

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 cups mayonnaise, 1 cup milk, 1 cup sour cream, 1 tablespoon minced fresh parsley, and more.

Yes, Mexican Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Mexican Salad

How did you like this recipe?

Frequently Asked Questions