Homemade Crema Mexicana (Mexican Sour Cream)

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  • Crema Mexicana Recipe

    Looking to liven up your Mexican dishes? Look no further than my Homemade Crema Mexicana. Cool and just a touch tart to balance out those spicy flavors in Mexican recipes.

    Homemade Crema Mexicana made with just a handful of ingredients you have in your pantry. Perfect for tacos, burritos, and Street Corn Salad! #crema #cremamexicana www.savoryexperiments.com

    You too can have this Homemade Crema Mexicana with just a handful of ingredients in your pantry. Perfect for tacos, burritos and Street Corn Salad!

    Think of Crema Mexican as the Mexican version of French crème fraiche or American sour cream. It is slightly thinner and a bit sweeter and often served along cotija or queso fresco cheeses.

    Some might call is Mexicana crema or just plain crema.

    Just like other types of cream, you can add a little bit of flavor by blending in some cumin, fresh cilantro, lime, lemon, or even chipotle peppers.

    Homemade Crema Mexicana made with just a handful of ingredients you have in your pantry. Perfect for tacos, burritos, and Street Corn Salad! #crema #cremamexicana www.savoryexperiments.com

    Crema Mexicana can be found in many Latin supermarkets and some mainstream stores. That side, my store was fresh out so I needed to make my own. Don’t worry, it is super simple!

    Make sure you PIN Crema Mexicana!

    The traditional crema recipe calls for heavy cream blended with buttermilk and given 24 hours to thicken up. Again, I was tight on time.

    The quick version of crema Mexicana uses 1/4  cup of sour cream. I opted for a middle of the road experiment – a little bit of buttermilk AND a little bit of sour cream.

    Homemade Crema Mexicana

    It needs to sit in a warm place to thicken. Near the stove or oven (if you are using it,) on top of the refrigerator, or in my case,  outside on a beautiful 80-degree day all work just fine.

    The end result of Homemade Crema Mexicana will be thinner than yogurt or sour cream, so don’t be concerned if it seems a bit more loose in terms of texture than what you were expecting.

    I used this batch for Mexican Street Corn but you can also take it off the cob and make Mexican Street Corn Salad! It also tastes great on Chicken Fajitas or Smothered Burritos.

    Mexican Street Corn is a the best grilled corn smothered in Crema Mexicana, lime juice, cheese butter and cilantro. A great BBQ side dish recipe!

    If you like my Homemade Crema Mexicana, try these other simple Mexican inspired recipes:

    Other popular recipes on the site:

    Homemade Crema Mexicana made with just a handful of ingredients you have in your pantry. Perfect for tacos, burritos, and Street Corn Salad! #crema #cremamexicana www.savoryexperiments.com

    Questions you might have about how to make crema Mexicana:

    What is the difference between crema mexicana and sour cream? It is just the Mexican version of American sour cream or French crème fraîche.

    It is a slightly soured thickened cream, but thinner that sour cream.

    Can I use sour cream, crema Mexicana and crème fraîche interchangeably? You can use all three interchangeably, but remember they have a slightly different texture. Sour cream is the thickest.

    Can I use plain yogurt instead? You can! In fact, I love using yogurt in place of any of the three soured creams. However, for my purposes, I usually need something a little thinner.

    How long is homemade crema Mexicana good for? Just like most dairy products, it will be good for about a week if kept refrigerated.

    How long can crema Mexicana be out at room temperature? The FDA recommends it being out for no longer than 2 hours.

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    Homemade Crema Mexicana made with just a handful of ingredients you have in your pantry. Perfect for tacos, burritos, and Street Corn Salad! #crema #cremamexicana www.savoryexperiments.com
    Print Recipe
    5 from 7 votes

    Homemade Crema Mexicana

    Homemade Crema Mexicana made with just a handful of ingredients you have in your pantry. Perfect for tacos, burritos and Street Corn Salad!
    Prep Time5 mins
    Cook Time4 hrs
    Total Time4 hrs 5 mins
    Course: Condiment
    Cuisine: Mexican
    Keyword: crema mexicana, mexican cream, mexican sour cream
    Servings: 1 cup
    Calories: 832kcal
    Author: Jessica Formicola

    Ingredients

    • 1 cup heavy cream
    • 1 heaping tablespoon sour cream
    • 1 tablespoon buttermilk

    Instructions

    • In a microwave safe container, heat heavy cream for 40 seconds. Meanwhile, stir together sour cream and buttermilk in a glass bowl.
    • Add heavy cream, stirring until smooth. Mixture will be watery, but you will notice it starting to thicken already while stirring.
    • Allow to sit in a warm place, set lid loosely on the top, or use plastic or aluminum foil. Allow to breath, but to keep covered and free from any floating particles near by, especially if placed outside. Do not let crema mexicana go over 100 degrees.
    • Allow to sit for 4-6 hours to thicken. Add flavor, if desired, using a stick blender.
    • Drizzle over your favorite Latin dish.
    • Blending in cumin, cilantro, chipotle peppers, lime and/or lemon juice or zest to flavor your crema are all optional.

    Nutrition

    Calories: 832kcal | Carbohydrates: 7g | Protein: 5g | Fat: 88g | Saturated Fat: 55g | Cholesterol: 328mg | Sodium: 106mg | Potassium: 178mg | Sugar: 1g | Vitamin A: 3500IU | Vitamin C: 1.4mg | Calcium: 172mg

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