Creamy Mexican Street Corn Salad

Prep Time

20

Minutes

Cook Time

20

Minutes

Difficulty

Easy

Serves Up To

8

Servings


Nutrition Information

Total Fat2.5g
Sodium170mg
Total Carbohydrates20g
Dietary Fiber2g
Sugars3g
Protein3g

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. 1

    Combine the almond milk, flour and salt in a saucepan over medium-high heat. Bring to a boil, stirring.

  2. 2

    Cook, stirring frequently, 2 minutes or until thickened. Transfer mixture to a large bowl.

  3. 3

    Whisk in lime juice, oil, vinegar and sugar if using. Cool to room temperature.

  4. 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. 5

    Refrigerate leftovers.

Made with these products:

Extra Creamy Almondmilk Photo

Extra Creamy Almondmilk

View Product
Original Almondmilk Photo

Original Almondmilk

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Notes

Check out more of our on the go family snack recipes.

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