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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


  1. Separate the egg yolks (you won’t need the egg whites), and add them to a food processor or blender.
  2. Next, add vinegar, lime juice, salt, and mustard, and mix briefly until combined.
  3. Add Thrive Algae Oil in a slow steady stream and mix until it emulsifies and is the consistency of mayonnaise. Set aside your mayonnaise.
  4. 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!)
  5. 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!
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