Crema Mexicana (Mexican-Style Sour Cream)
With a pourable consistency and a creamy, slightly tangy flavor, Crema Mexicana is a staple in our household. Similar to American sour cream or French crème fraîche, this delectable condiment is perfect for drizzling onto any number of Mexican dishes for a bit of added richness.
Made with just three ingredients and a few minutes of prep, it’s also completely attainable for any home cook!
What Is Mexican Crema?
Crema Mexicana is a slightly thickened cream-based condiment that is used like sour cream. Since it is thinner than typical sour cream, you can either dollop or drizzle it onto any number of dishes like crispy flautas, crunchy nachos, or tasty tacos.
Ingredients and Method
Made with just heavy cream, sour cream, a drizzle of fresh lime juice, and a sprinkle of salt, crema Mexicana is quite easy to make.
Just like with sour cream, crema Mexicana is perfect for turning into a rich, flavorful sauce. Here are some of my favorite ways to spice up this traditional Mexican condiment:
- Chipotle Sauce: Blend it with chipotles in adobo for a spicy, smoky, creamy delight.
- Creamy Avocado Salsa: Add some avocado for extra creaminess and a delightful green hue.
- Squeeze in some extra lime and add chopped cilantro for a fresh take.
Have you come up with a delicious way to flavor your crema? Let me know in the comments below!
How to use Crema Mexicana
There are literally dozens of ways to use this delicious table cream. Here are some of my favorite applications:
- Use it like sour cream, adding it to everything from tacos and burrito bowls to bowls of chili and platters of nachos.
- Drizzle it over mixed berries for a refreshing dessert.
- Use it to make creamy paletas.
- Stir it into pasta sauces or creamy soups. It doesn’t curdle, even if you add it to things while they’re still hot!
Substitutes For Crema
If you can’t find crema Mexicana at the store, or you’re not interested in making your own, don’t fret! You can still get pretty darn close with these easy substitutes:
- American Sour Cream. While it’s tangier and thicker than crema, you can easily thin it out with a bit of heavy cream and a big squeeze of lime.
- French Crème Fraîche. Crema actually starts out as crème fraîche, which is then flavored with lime juice and salt. Easy peasy!
- Greek Yogurt. If you’re watching your calories, use Greek yogurt as your base. Thin it out with some lime juice and add a dash of salt.
- Plain Yogurt. Plain yogurt has a consistency that’s pretty close to Mexican crema. Add some lime and salt, and you’re pretty much there!
Frequently Asked Questions
First, let’s talk about consistency. Mexican crema is thinner than sour cream, and is more often drizzled than dolloped.
However, despite sour cream having a thicker consistency than crema, it actually has a lower milk fat percentage. Sour cream ranges from 18-20% fat, whereas Mexican crema is closer to 30%. This makes crema perfect for adding richness to just about everything it touches.
While both use the Spanish word for cream, they are not the same. Media crema is essentially half-and-half, while crema Mexicana is more like crème fraîche.
I’d suggest that you use any crema Mexicana within a week of making it (or opening it, if you opt for store-bought).
Mexican Recipes That Are Better With Crema
Did you try my recipe for homemade Crema Mexicana? If so, please let me know how it turned out by rating and reviewing it below!
Crema Mexicana (Mexican-Style Sour Cream)
- 1 cup heavy cream
- 1 cup sour cream
- 1 teaspoon salt
- fresh lime juice, to taste
- Combine the creams and salt in a bowl and whisk until smooth.
- Add fresh lime juice to taste and combine.
- This homemade crema Mexicana can sit at room temperature for 3 hours.
- Store in an airtight container up to 1 week.
3 Comments on “Crema Mexicana (Mexican-Style Sour Cream)”
Love it and I use interchangeably when sour creme needs some drizzling
Really poorly written recipe. No mention of corn. Do you cook the corn first? How much corn? That is a lot of cream. Is it for one recipe? Or to keep around. Do you just use crema? I’m totally confused.
This recipe is for crema mexicana. Nowhere in this recipe does it call for corn nor do I believe it’s poorly written. Please read recipe thoroughly. It’s a recipe for Mexican Sour Cream not creamed corn.