Recipe of the Day (#ROTD)
A Kendall Oberto Recipe
![](https://thehouseofobrien.com/wp-content/uploads/2022/08/IMG_7144-1024x769.jpg)
Mexican Salad
Cook Time: 30 min | Servings: 6
Description:
Scaled and adapted from an original recipe from Ree Drummond (the Pioneer Woman), this is an excellent salad to serve aside any Mexican dish.
Ingredients:
1 cups mayonnaise
1/2 cup milk
1/2 cup sour cream
1/2 tablespoon minced fresh parsley
1/2 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
2 ears corn, shucked (may substitute about 3/4 cup lightly cooked frozen corn kernels)
6 cups torn lettuce (Bibb, romaine or mixed greens )
1 cups halved red grape tomatoes
1/2 cup 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. Alternatively, you can use frozen corn which you cook a couple minutes shy of package instructions. Cook then allow to cool and drain on paper towels before adding to the salad.
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.
Happy Eating!!