A thick, tangy Mexican crema that’s perfect for drizzling over tacos, enchiladas, soups and more. Made with just four simple ingredients, this homemade crema adds the ideal creamy richness to Mexican and Tex‑Mex dishes.
What is Mexican Crema?
Mexican crema is a popular Mexican and Tex‑Mex condiment similar to American sour cream but with its own distinct texture and flavor. It’s smooth and creamy with a gentle tang that complements spicy and savory dishes.
Use crema as a finishing drizzle over nachos, tacos, enchiladas, grilled corn, or soups. Its cool creaminess softens heat from chiles and balances bold flavors while contributing a silky mouthfeel.
Ingredients
- Heavy cream: creates a rich, velvety base.
- Sour cream: provides the cultured tang; buttermilk can be used as a substitute if preferred.
- Lime juice: adds a bright, fresh citrus note.
- Salt: fine sea salt to taste.
See the recipe card below for exact measurements and full instructions.
How to Make Mexican Crema
- Combine heavy cream and sour cream (or buttermilk) in a clean jar or measuring cup and stir until smooth.
- Loosely cover and leave at room temperature for up to 24 hours, or until the mixture thickens slightly.
- Stir in lime juice and salt, taste, and adjust seasoning as needed.
- Seal and refrigerate. The crema will thicken further as it chills; store in a sealed container for up to two weeks.
Mexican Crema vs Sour Cream
- Crema generally has a higher fat content than sour cream, which helps it stay stable when warmed and gives it a silkier texture.
- Flavor-wise, crema is slightly sweeter and less sharp—more gently tangy than sour cream.
- Crema is usually thinner and more pourable, making it ideal for drizzling, while sour cream is often served in spoonfuls or dollops.
Mexican Crema Substitutes
- Crème fraîche: similar tang and creaminess; thin with a little lime juice or milk if you want a pourable consistency.
- Sour cream: readily available and tangy—stir in a splash of milk to loosen it for drizzling.
- Plain yogurt: a lighter alternative that still provides a cooling, creamy element; flavor will be slightly different.
Flavor Variations
Smoky Red Pepper Crema
Chipotle Crema
Avocado Crema
Cilantro Lime Crema
Lime Crema
Recipes that Use Mexican Crema
- Grilled Mexican Street Corn (elote)
- Esquites (Mexican street corn cups)
- Fresas con Crema
- Mexican Street Corn Chowder
- Drizzle on tacos, burritos, quesadillas, nachos, enchiladas, or any favorite Tex‑Mex meal.
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Mexican Crema
Ingredients
- 1 cup heavy cream
- 2 tablespoons sour cream
- 1/4-1/2 teaspoon lime juice
- 1/8 teaspoon salt
Instructions
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Add the heavy cream and sour cream to a large jar or measuring cup and stir until fully combined.
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Loosely cover and let sit at room temperature for up to 24 hours, or until the mixture thickens slightly.
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Stir in lime juice and salt, taste, and adjust seasoning as needed.
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Seal and store in the refrigerator for up to two weeks; the crema will thicken more as it chills. Thin with a little lime juice or milk if needed.
Notes
The crema will continue to thicken in the refrigerator; thin with lime juice or milk if you prefer a looser consistency.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Recipe posted April 3, 2023. Updated April 8, 2024.