Mexican salad

Ingredients:

Refueling

• 2 cups mayonnaise
• 1 cup of milk
• 1 cup sour cream
• 1 tbsp chopped fresh parsley
• 1 tbsp chopped fresh cilantro
• 1 tsp chili powder
• 0.5 tsp cumin
• A few drops of hot sauce, or to taste
• 1 clove of garlic, grated

Salad

• 3 ears of corn, husked
• 3 heads of green leaf lettuce, thinly sliced
• 2 cups red grape tomatoes, halved
• Half a red onion, diced
• 1 cup grated Monterey Jack cheese
• 2 cups crushed tortilla chips

Preparation:

1. Refueling:
   
   In a medium bowl, combine mayonnaise, milk, sour cream, parsley, cilantro, chili powder, cumin, hot sauce, garlic, salt, and pepper to taste. Set aside.
2. Salad:
   
   Heat a grill pan over medium-high heat. Grill the corn until blackened, 10–12 minutes. Let cool slightly, then cut the kernels from the cob.
3. Place all salad ingredients in a bowl in layers: lettuce leaves first, then tomatoes, corn, red onion, cheese, and tortilla chips.
4. Transfer the dressing to a small serving bowl and serve with the salad.