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Mexican Lime-Cream Corn

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Mexican Lime-Cream Corn
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  • Prep 25 min
  • Total 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.
By Cheri Liefeld
Updated Dec 30, 2011


  • 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
Make With
Make With
Gold Medal Flour


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    You can substitute grilled corn for a nuttier taste.


Nutrition Facts are not available for this recipe
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