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Creamy Mexican Street Corn Salad

Cook Time:
20 Minutes
Serves Up To:
8 Servings

Nutrition Information

Total Fat2.5g
Total Carbohydrates20g
Dietary Fiber2g


  • 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. 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.

Made with these products:

Extra Creamy Original Almond Breeze Almondmilk
Extra Creamy Almondmilk
Original Almondmilk
Original Almondmilk
Shelf Stable Original Almondmilk
Shelf Stable Original Almondmilk


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