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Mexican Lime-Cream Corn

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. ...MORE+ LESS-

Cheri Liefeld 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

Steps

Hide Images
  • 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

No nutrition information available for this recipe

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