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Mexican Lime-Cream Corn

mexican lime-cream corn Side Dish Mexican
Mexican Lime-Cream Corn
  • Prep 25 min
  • Total 0 min
  • Servings 6

Here's a zesty Mexican take on traditional cream corn, with added zip provided by fresh lime juice and queso fresco cheese.

Cheri Liefeld
Updated December 30, 2011
Gold Medal Flour
Make with
Gold Medal Flour

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

Steps

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  • 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.

  • 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.

No nutrition information available for this recipe

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