Thrive Algae Oil is so amazing for so many different reasons! It’s a super great addition to the “good fats” section of my pantry!
You may remember we used Thrive Algae Oil in our Grilled Avocado Boats with Curry Chicken Salad Recipe from last year!
Well it’s back, making another delicious appearance!
First, let me tell you a little bit about Thrive Algae Oil in case you haven’t already incorporated it into your cooking routine!
I love oils and fats that allow me to get some extra good fats in my meals and in my body! Especially when you’re doing a Whole30 and removing grains and gluten (which accounts for an average of 80% of Americans’ diets!!), you have to replace those carbohydrates with something! Sure, some will be replaced with vegetables that are higher in carbs like potatoes… But it will also be replaced with good fats like Thrive Algae Oil, avocados and avocado oil, and olives and olive oil.
With 13g per serving, Thrive contains the highest level of monounsaturated fat (MUFAs), one of the good fats, of all cooking oils, and less saturated fat than olive oil!
Thrive has a high smoke point (up to 485 degrees), which means it doesn’t burn at high temperatures. This has made all the difference for me! This is HUGE especially when you’re frying, searing, sautéing, and roasting.
Thrive is so versatile! It’s light, neutral taste means you can use it for: searing, roasting, marinating, sautéing, mixing salad dressings, and baking desserts.
Find Thrive Near You!
If you live in the Southeast like I do, you can go to your local Publix to grab a bottle of Thrive! Keep an eye out for occasional free tastings in stores, too, if you want to try before you buy. Outside the Southeast, Thrive is available nationwide on Amazon.Print
Dairy Free Mexican Street Corn Salad Recipe
First, make Mayonnaise with Thrive Algae Oil:
- 2 egg yolks
- 1 Tbsp apple cider vinegar (or any vinegar)
- 1 Tbsp lime juice
- 1 tsp fine sea salt
- 1 tsp dijon mustard (or regular mustard)
- 1 ½ C Thrive Algae Oil
For the Mexican Street Corn Salad:
- 1/4 c mayo (recipe above)
- 4 fresh ears of corn
- 1/2 c roasted pine nuts
- 1/4 c Coconut milk
- 1/2 t chili powder
- 1/4 t chipotle chili powder
- 1/4 t paprika
- 1/2 t garlic powder
- 1 T lime juice
- 1/2 t salt
- 1/4 c cilantro, chopped
- 1 T nutritional yeast
- Separate the egg yolks (you won’t need the egg whites), and add them to a food processor or blender.
- Next, add vinegar, lime juice, salt, and mustard, and mix briefly until combined.
- Add Thrive Algae Oil in a slow steady stream and mix until it emulsifies and is the consistency of mayonnaise. Set aside your mayonnaise.
- Remove the husks from the corn, and rub with Thrive Algae Oil. Throw on a grill and cook until cooked through and slightly charred. Alternatively, you can also cook them on a cast iron skillet. Wait until they cool enough to handle, then remove the corn from the ear. (You can also buy fire roasted corn frozen and thaw!)
- Add mayo and all other 10 ingredients into a blender and blend until smooth. Pour this sauce mixture over the cooled corn and mix gently to coat the corn. Top with cilantro and serve with lime wedges. Enjoy!
This post is sponsored by Thrive Algae Oil, but all opinions are my own! Thank you for allowing me to partner with some wonderful companies to keep free content on this site!