This easy Lime Crema is often used a fish taco cream sauce. It wonderfully compliments chili, Mexican-style stuffed baked potatoes, tostadas, but as of late, we’ve been using it to adorn bacon wrapped jalapeno grilled corn on the cob as well as our favorite classic chili!
It’s almost asinine to think that 4 simple ingredients thrown together in a couple minutes can transform a dish from “good” to EXQUISITE, but that my friends is precisely what this simple sauce does.
½ cup sour cream
1 cup heavy cream
4 ounces cream cheese, diced
1 Fresh Lime
¼ teaspoon sea salt & Dash freshly Ground Black Pepper
Allow the sour cream, heavy cream, and cream cheese to sit at room temperature for 15 minutes or so.
Without cutting the lime, zest it and set the zest aside.
Carefully juice the lime over a small strainer ( a tea basket works wonderfully for this!) and discard any solids.
In a mixing bowl combine the lime zest, sour cream, heavy cream, cream cheese, salt, and lime juice. Whip the ingredients together until they’re light and fluffy.
Refrigerate at least 30 minutes to allow the flavors to marry.
Add 1/4 cup coarsely chopped fresh Cilantro to transform this wonderful lime crema into Cilantro-Lime Crema. It adds a lovely zest to any south of the border dish!
To create a simple salad dressing, thin the Lime Crema with a couple tablespoons of rice vinegar.
For a little Smoky Kick, add 1 teaspoon of Chipotle Pepper seasoning.