Adapted from The Culinary Institute of America: Grilling cookbook. Easy and quick to make!
- Ready In:
- 1⁄2 cup mexican sour cream (or regular sour cream)
- 1⁄2 teaspoon finely grated lime zest
- 2 teaspoons lime juice
- Combine all the ingredients and mix well.
- The cream is ready to use now, or it can be stored in a covered container in the refrigerator for up to 2 days.
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So easy and so much better than plain U.S. style sour cream on Mexican dishes. I picked this for 'Zaar tag because I knew we had some Mexican dishes coming up. I never have buttermilk on hand, which is what most of the other recipes I've seen call for. We used it on fish tacos and it was perfect. I also ended up drizzling it on a southwestern style chicken salad. A great tangy touch! Thanks for such an easy recipe!1Reply
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