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.

  • 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
  • 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.