Mexican Salad

Recipe of the Day (#ROTD)

A Kendall Oberto Recipe

Mexican Salad

Cook Time: 30 min  | Servings: 6 


Scaled and adapted from an original recipe from Ree Drummond (the Pioneer Woman), this is an excellent salad to serve aside any Mexican dish.


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


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!!


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