Creamy Mexican Street Corn Salad

Cook Time:





Serves Up To:



Nutrition Information

Total Fat2.5g
Total Carbohydrates20g
Dietary Fiber2g


  • 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


  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.


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Made with these products:

Extra Creamy Almondmilk Photo

Extra Creamy Almondmilk

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Original Almondmilk Photo

Original Almondmilk

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Shelf Stable Original Almondmilk Photo

Shelf Stable Original Almondmilk

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

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