Creamy Mexican Street Corn Salad
Serves Up To
1½ Tbsp. flour
½ tsp. salt
2 Tbsp. lime juice
1 Tbsp. canola or vegetable oil
1 tsp. white vinegar
4 cups fresh or frozen; thawed corn
¼ cup chopped cilantro
¼ cup chopped red onion
2 Tbsp. chopped; seeded jalapeño
¼ tsp. pepper
Lime wedges; optional
Crumbled feta or cojita cheese; optional
Combine the almond milk, flour and salt in a saucepan over medium-high heat. Bring to a boil, stirring.
Cook, stirring frequently, 2 minutes or until thickened. Transfer mixture to a large bowl.
Whisk in lime juice, oil, vinegar and sugar if using. Cool to room temperature.
Add corn, cilantro, onion, jalapeño and pepper; stir well to combine. Cover and chill at least 1 hour before serving. Serve with fresh lime wedges and a sprinkle of cheese, if desired.
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