| Level: | Easy |
| Total: | 35 min |
| Active: | 30 min |
| Yield: | 6 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
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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 877 |
| Total Fat | 80 g |
| Saturated Fat | 19 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 3 g |
| Sugar | 9 g |
| Protein | 11 g |
| Cholesterol | 74 mg |
| Sodium | 748 mg |
Reviews
This may be the best salad recipe ever! I loved it, don’t forget the crispy chips.
Dressing is delicious!
Great dressing! Very good! Kids and adults in my house loved it. I seared some chicken in lemon/garlic/taco seasoning and added it cut up on top! Great dinner!
This salad is delicious! It has excellent flavor and texture from combination of ingredients. My daughter has asked for me to make this again and again. It will be a regular at our house.
Really good salad, but makes A LOT. Loved the grilled corn and used “cool ranch” chips for topping. Subbed spring mix for more variety of lettuce, and made grilled flank steak to put on top, or side. Recipe for dressing makes a ton when followed—wondering how long it will last covered in fridge to use for more salad, veggie dip, etc.
awesome salad!
Awesome !tons of compliments !
This was good. Made with chicken from same episode.
I made this using frozen thawed sweet corn, browned it up in my wok with just a tad of oil. I used a variety of baby lettuce and some ice burg. When I first made the dressing upon tasting it I wasn’t too thrilled with it, but gave it some time in the fridge to marry the flavors and in the end I loved this salad! I will make it again. I used plain nachos crumbled on the top. It was a nice change of taste from my usual salads.
I took this to work and EVERYONE loved it. Had to pass the recipe around. Love the dressing!