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Mexican Lime-Cream Corn

 1 Ratings
1 Comments
  • Prep Time 25 min
  • Total Time 0 min
  • Servings 6
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Here's a zesty Mexican take on traditional cream corn, with added zip provided by fresh lime juice and queso fresco cheese.

Cheri Liefeld Recipe by Cheri Liefeld
December 30, 2011

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

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

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
158.8
% Daily Value
Total Fat
9.8g
15%
Saturated Fat
5.6g
28%
Cholesterol
27.1mg
9%
Sodium
248.6mg
10%
Total Carbohydrate
16.2g
5%
Dietary Fiber
1.5g
6%
Sugars
6.0g
Protein
4.6g
% Daily Value*:
Vitamin C
11.30%
11%
Calcium
7.10%
7%
Iron
3.70%
4%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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