Creamy Mexican Street Corn Salad
Cook Time:
20
Minutes
Difficulty:
Easy
Serves Up To:
8
Servings
Nutrition Information
| Total Fat | 2.5g |
|---|---|
| Cholesterol | 0mg |
| Sodium | 170mg |
| Total Carbohydrates | 20g |
| Dietary Fiber | 2g |
| Sugars | 3g |
|---|---|
| Protein | 3g |
Ingredients
1 cup Extra Creamy Almondmilk or Almond Breeze Original Almondmilk
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
Directions
- 1
Combine the almond milk, flour and salt in a saucepan over medium-high heat. Bring to a boil, stirring.
- 2
Cook, stirring frequently, 2 minutes or until thickened. Transfer mixture to a large bowl.
- 3
Whisk in lime juice, oil, vinegar and sugar if using. Cool to room temperature.
- 4
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.
- 5
Refrigerate leftovers.
Notes
Check out more of our on the go family snack recipes.
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