Mexican Crema

Mexican Crema created by teresas

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

Ready In:
5mins
Yields:
Units:

ingredients

directions

  • 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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RECIPE MADE WITH LOVE BY

@Sharon123
Contributor
@Sharon123
Contributor
"Adapted from The Culinary Institute of America: Grilling cookbook. Easy and quick to make!"
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  1. teresas
    Mexican Crema Created by teresas
    Reply
  2. teresas
    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 recipe #467799 ...this is a keeper and will be made often...thanks for posting it :)
    Reply
  3. Julie F
    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!
    Reply
  4. MeemawB
    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!
    Reply
  5. DeeCooks
    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!
    Reply
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