Creamy Mexican Street Corn Salad

Prep Time



Cook Time





Serves Up To




  • 1 cup Almond Breeze Original (or Unsweetened) almondmilk
  • 1½ Tbsp. flour
  • ½ tsp. salt
  • 2 Tbsp. lime juice
  • 1 Tbsp. canola or vegetable oil
  • 1 tsp. white vinegar
  • ½ tsp. sugar (omit if using Original almondmilk)
  • 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.

Made with these products:

Original Almondmilk Photo

Original Almondmilk

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Unsweetened Original Almondmilk Photo

Unsweetened Original Almondmilk

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