Mexican Crema

Total Time
5 mins
0 mins

Adapted from The Culinary Institute of America: Grilling cookbook. Easy and quick to make!

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  1. Combine all the ingredients and mix well.
  2. The cream is ready to use now, or it can be stored in a covered container in the refrigerator for up to 2 days.
Most Helpful

5 5

This is so easy to prepare...we loved the tang of the lime and what a surprise for those who aren't expecting it...I served this over Southwest Smothered Chicken ...this is a keeper and will be made often...thanks for posting it :)

5 5

Very good! Served this with a Baked Potato that had a corn, cilantro and lime mixture. It is very easy. I used fat free sour cream. I am sure with the full fat version it would be heavenly!

5 5

Very tangy and a nice addition to Mexican food. I think the sour cream here, in Cyprus, might be thinner, so next time I will use more zest and less juice. This is a keeper. Thanks Sharon123!