Creamy Mexican Street Corn Salad

Name: Creamy Mexican Street Corn Salad
Cook time: 20 min
Total time: 20 min
Yield: 8
Ingredients: 1 cup Almond Breeze 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

Cook Time:
20 Minutes: Difficulty:
Easy: Serves Up To:
8 Servings

Nutrition Information

Total Fat	2.5g

Total Carbohydrates	20g

Cholesterol	0mg
Sodium	170mg

Dietary Fiber	2g
Sugars	3g

Protein	3g

Directions

Step 1 complete
Combine the almond milk, flour and salt in a saucepan over medium-high heat. Bring to a boil, stirring.
Step 2 complete
Cook, stirring frequently, 2 minutes or until thickened. Transfer mixture to a large bowl.
Step 3 complete
Whisk in lime juice, oil, vinegar and sugar if using. Cool to room temperature.
Step 4 complete
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.
Step 5 complete
Refrigerate leftovers.