Skip to Content
Menu

Mexican Lime-Cream Corn

  • Save Recipe
  • Jump to Recipe
By Cheri Liefeld
Updated Dec 30, 2011
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
Here's a zesty Mexican take on traditional cream corn, with added zip provided by fresh lime juice and queso fresco cheese.

Mexican Lime-Cream Corn

  • Prep Time 25 min
  • Total 0 min
  • Servings 6
  • Ingredients 10
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

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
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    In small bowl, stir together butter and flour until paste forms.
  • Step 
    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.

Nutrition

Nutrition Facts are not available for this recipe

Tips from the Betty Crocker Kitchens

© 2024 ®/TM General Mills All Rights Reserved