When we visit Mexico we almost always run across a street vendor selling grilled corn on the cob. It smells great, but we know from experience that corn on the cob in the Rio Grande Valley is more like field corn – not the bi-color sweet corn mid-westerners are used to. Then one day we were crossing the bridge back to Texas and a fellow came up behind us with a cob of corn that was slathered with a white ‘substance’. He was enjoying it greatly. We were intrigued, and tracked down several recipes to see what the story was.

The white stuff slathered on the corn is Crema. Crema is generally akin to sour cream. Authentic Mexican Crema is available in specialty stores and larger groceries, such as HEB here in Texas. The recipe we present here uses a few additional ingredients, and whenever we have served it, people love it.

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