- Unsweetened Original Almondmilk
- Extra Creamy Almondmilk
- Shelf Stable Unsweetened Original Almondmilk
- Cook Time
- 10 Minutes
No nutritional info available at this time.
Place a layer of olive oil on a piece of heavy-duty foil. Add corn and toss to coat.
Place on a grill over high heat and cook for 5 to 10 minutes or until corn is lightly browned, stirring occasionally. Remove and let cool. Transfer to a large bowl to cool slightly.
Stir together crema, mayonnaise, lime juice, chili powder and paprika; add to corn and stir well.
Stir in all remaining ingredients except garnishes, adding salt and chili lime seasoning to taste.
Serve warm, at room temperature or chilled with a drizzle of crema and a sprinkle of chili lime seasoning.
Recipe tip: For extra flavor and crunch, stir additional chopped almonds into the esquites.