Best Mexican Lime Cream Corn Recipes

MEXICAN LIME-CREAM CORN

Mexican Lime-Cream Corn image

Here's a zesty Mexican take on traditional cream corn, with added zip provided by fresh lime juice and queso fresco cheese.

Provided by Cheri Liefeld

Yield 6

Number Of Ingredients 10

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

Steps:

In small bowl, stir together butter and flour until paste forms.
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 Facts : ServingSize 1 Serving

MEXICAN STREET-CORN PALETA (CORN, SOUR CREAM AND LIME POPSICLE)

Mexican Street-Corn Paleta (Corn, Sour Cream and Lime Popsicle) image

Fany Gerson makes her paletas, Mexican fruit ice-pops, the traditional way: with real fruit for intense flavors. Although this flavor isn't traditional, it was inspired by esquites, a favorite Mexican street food of corn dressed with sour cream, lime and chile. To make it, infuse milk with fresh sweet corn and chile, and then blend it into a smooth base. Fold in some lime and sautéed corn for texture, and freeze for a rich, sweet-savory treat.

Provided by Francis Lam

Categories snack, ice creams and sorbets, dessert

Time 9h45m

Yield About 20 3-ounce pops

Number Of Ingredients 10

Ingredients

4 cups whole milk
4 cups corn kernels (from 4 medium ears of corn; reserve the cobs)
1 serrano chile, halved
Kosher salt
1/2 cup plus 3 tablespoons sugar
1 cup sour cream
1/2 lime, zested and juiced
2 teaspoons butter
Chile powder (optional)
Popsicle molds or small glasses and Popsicle sticks

Steps:

Place the milk, 2 1/2 cups corn kernels, cobs, serrano chile, 1 teaspoon kosher salt and sugar in a stockpot. (If your corn is very sweet, reduce the sugar slightly.) Place over medium heat, stirring the bottom with a spatula. Bring to a simmer, and reduce the heat to maintain it; do not boil. Cook, stirring occasionally, until the corn is mostly tender, about 15 minutes from when it comes to a simmer.
Let cool for 10 minutes, and remove the corn cobs and serrano chile and reserve. Working in batches if necessary, blend the milk mixture in a blender until smooth. Blend in sour cream, lime zest, lime juice and more salt or sugar to taste. Transfer milk mixture to a bowl, add the corn cobs (and serrano, if you like) and chill at least four hours, preferably overnight.
Heat butter in a large sauté pan over medium-high heat until foamy. Add the remaining corn and a few pinches of salt. Sauté until the corn is nicely browned, 3 to 5 minutes. If the bottom of the pan is browning, stir in some water until it fully evaporates. Transfer to a bowl, chill and reserve.
Remove the cobs and serrano again and discard. Divide the sautéed corn among your Popsicle molds (about 1 tablespoon each if using 3-ounce molds). Divide the milk mixture into the molds. Give each a gentle stir to distribute the corn. Freeze for 50 minutes, or until just hard enough to stand the Popsicle sticks up, insert sticks and freeze until firm, at least 4 hours more. To unmold, dip the molds for a moment in hot water, and remove the paletas. Sprinkle with chile powder, if desired.