Baked Potatoes With Corn and Crema Mexicana

Submitted by KlynnPadilla

"From Cooking Light, posted for safekeeping. If you can't find crema mexicana, use sour cream."

 

• Ready In: 1hr 10mins
• Ingredients: 9
• Serves: 6

ingredients

• 6 medium baking potatoes, about 3 lbs
• 4.92 ml cumin seed
• 59.14 ml finely chopped jalapeno (remove seeds and ribs for less heat)
• 29.58 ml finely chopped fresh cilantro
• 29.58 ml fresh lime juice
• 1.23 ml salt
• 432.33 g can corn, drained
• 1 garlic clove, minced
• 88.74 ml Mexican crema (I think the brand we have here is Cacique)

directions

1. Preheat oven to 375.
2. Pierce potatoes with a fork, and bake at for 1 hour or until tender. Cool slightly.
3. Toast the cumin seeds in a small skillet over medium heat about 1 minute. Combine with next six ingredients (through garlic) in a medium bowl; stir well.
4. Split potatoes lengthwise. Spoon about 1/4 cup corn mixture into each potato and top with 1 tablespoon crema mexicana.

Reviews

[Julie F]

This was very good. I made a Mexican Crema from this website using fat free sour cream. I enjoyed the tangy flavor of these potatoes, and they were very filling as well. This makes a great side dish to any Mexican dish. I served them with an Enchilada Casserole.