Mexican Lime-Cream Corn

Blogger Cheri Liefeld of Adventures in the Kitchen shares a new take on creamed corn. Spice up the classic cream corn with a Mexican twist.

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Prep Time 25 min
Total Time 0 min
Servings 6

Ingredients

2: tablespoons butter, softened

2: teaspoons Gold Medal® all-purpose flour

3: cups fresh whole kernel corn (cut from cob)

1: teaspoon ground cumin

1/2: cup whipping cream

1/2: cup low-fat (2% or 1%) milk

2: tablespoons fresh lime juice

: Grated peel of 1 lime (1 teaspoon)

1/2: teaspoon salt

1/4: cup crumbled queso fresco cheese

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Directions

1 In small bowl, stir together butter and flour until paste forms.
2 In 2-quart saucepan, place corn, cumin, cream, milk, lime juice and peel. Heat to boiling. Add flour-butter paste; cook and stir until mixture thickens. Sprinkle with cheese.

EXPERT TIPS

Expert Tips

If you find the raw corn too starchy cook it on the cob in boiling water for 2 minutes and then plunge into cold water. This will take away some of the starchiness of the corn.

You can substitute grilled corn for a nuttier taste.

Got questions? Our experts have the answers. Ask Betty now.

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REVIEWS & COMMENTS

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Posted 2/26/2012 9:50:26 AM REPORT ABUSE Francesca2012 said:

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I made this corn with the Santa Fe Foldovers, as a side dish. It was a last minute thought so I had to improvise, but it was still really good. I didn't have the whipping cream, so I used 2 tbsp of philly cream cheese, I also didn't have flour so I used panko breadcrumbs, I also didn't have the cheese called for so I used the same mexican blend as I put in the Santa Fe Foldovers, and finally, I didn't have any lime so I substituted half of a lemon. Basically.. I didn't have any of the ingredients, but it still turned out great!! I did use a bit extra cumin and I added chili powder for a kick. I let it simmer for about 15 - 20 minutes, stirring constantly. My boyfriend thought the corn was the best part of the meal.

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