Okay, I’ll admit I just made this salad as a vehicle for the lime crema. It’s all about the crema. This stuff is seriously life changing and I haven’t been able to stop making it since my first batch. So, I just threw together a bunch of my other favorite ingredients, all of which happened to make a beautiful natural rainbow of colors, and ended up with this Roasted Sweet Potato Rainbow Salad (…with lime crema).
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Meal Prep Ready!
This salad is great for meal prepping for the week. Just mix together the salad ingredients, but add the dressing each day as needed. You can top it with some grilled or rotisserie chicken, maybe roll it all together inside a tortilla, and you’re good to go! Another fun add-in that I thought about (but opted out of in favor of keeping things simple) is crushed up tortilla chips or tortilla strips. I think that crunch would be a really fun addition. And of course you could always add a bit of avocado or sliced jalapeños if that’s your jam.
Use Roasted Frozen Corn for Even More Flavor
Oh, also, if you have a Whole Foods or Trader Joe’s in your area, you can make this salad even easier. They both sell frozen roasted corn, which you can use instead of my skillet charred corn. I went the budget route and made my own this time, but the pre-roasted frozen corn is seriously awesome (I think it’s usually cheaper at TJ’s than WF).
How to Store Roasted Sweet Potato Rainbow Salad
The “rainbow” ingredients of this salad should store well, even once stirred together, but I suggest leaving the crema off until just before serving.
Goes great with: Baked Beef & Black Bean Tacos, Chipotle Portobello Oven Fajitas, Cilantro Lime Drumsticks, Weeknight Enchiladas.
Roasted Sweet Potato Rainbow Salad with Lime Crema
Servings 6 1.33 cups eachIngredients
LIME CREMA
- 8 oz. sour cream ($1.00)
- 1 fresh lime ($0.50)
- 1 small clove garlic, minced ($0.08)
- 1/4 tsp salt ($0.02)
ROASTED SWEET POTATOES
- 1.5 lb. sweet potatoes ($1.57)
- 2 Tbsp cooking oil ($0.08)
- 1 tsp ground cumin ($0.10)
- Salt to taste ($0.02)
BLACKENED CORN
- 1 lb. frozen corn kernels, thawed ($1.49)
- 2 Tbsp cooking oil ($0.08)
- Salt to taste ($0.02)
SALAD
- 1 15oz. can black beans ( $0.99)
- 1 red bell pepper ($1.50)
- 1/4 red onion* ($0.25)
- 1/4 bunch fresh cilantro ($0.23)
Instructions
- If you haven’t yet, take the corn out of the freezer and allow it to begin thawing. Preheat the oven to 400ºF.
- Peel the sweet potatoes, then cut them into a small dice (1/4-1/2 inch cubes). Place the cubes on a baking sheet, drizzle with cooking oil, cumin, and a pinch or two of salt. Toss the sweet potato cubes until they are all coated in oil and spices. Roast the sweet potatoes for about 30 minutes, or until they are soft and slightly browned on the edges. Remove from the oven and let cool slightly.
- While the sweet potatoes are roasting, prepare the lime crema. Use a small-holed cheese grater or a zester to remove the thin layer of green zest from the lime. Add about 1 tsp of the zest and 1 Tbsp of the lime juice to the sour cream, along with the minced clove of garlic and 1/4 tsp of salt. Stir to combine. Taste and adjust the lime juice as desired. Refrigerate the crema until ready to use.
- Heat a large skillet over medium to medium-high heat. Once hot, add 2 Tbsp cooking oil and swirl to coat the surface of the skillet. Add the thawed corn and let cook until the corn is blistered and charred on the edges. Avoid stirring too often to allow it to blacken a bit. Let the corn cool slightly.
- Finely dice the red bell pepper and red onion. Rinse and drain the black beans. Pull the cilantro leaves from their stems and then roughly chop.
- Combine the roasted sweet potatoes, blackened corn, black beans, red bell pepper, red onion, and cilantro in a large dish. Stir to combine. Add some of the lime crema and toss until the salad is lightly coated. Add a little more lime crema on top just before serving.
See how we calculate recipe costs here.
Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!
How To Make Rainbow Sweet Potato Salad – Step by Step Photos
If you haven’t already, take one pound of frozen corn kernels out of the freezer to thaw. If you are planning on charring them in a skillet like I did, they need to be completely thawed. Also, preheat the oven to 400ºF.
Peel and dice about 1.5 lbs. sweet potatoes (that was two small sweet potatoes for me, or one really large one). Place them on a baking sheet and drizzle with 2 Tbsp of cooking oil. Sprinkle 1 tsp cumin on top and a pinch or two of salt. Toss until all the sweet potatoes are coating in oil and spices.
Roast the sweet potatoes in the preheated oven for about 30 minutes, or until they are soft and slightly brown on the edges. Total cooking time will depend on how small you cut them, so be mindful. Let them cool slightly.
While the sweet potatoes are roasting, prepare the lime crema. Zest one fresh lime (I use a small-holed cheese grater). Add about 1 tsp of the zest and 1 Tbsp of the lime juice to an 8oz. tub of sour cream. Also add one small clove of garlic (minced) and about 1/4 tsp salt. Stir to combine, then taste and adjust the lime juice as you see fit. Refrigerate the crema until ready to use.
If you’re not using frozen corn that came pre-roasted, heat a large skillet over medium to medium-high heat. Once hot, add 2 Tbsp cooking oil and swirl to coat the surface of the skillet. Add the thawed corn kernels and let them cook until browned and blistered on the edges. Avoid stirring too often as this won’t allow the corn time to blacken. Season with a pinch or two of salt and let the corn cool slightly.
Drain and rinse a 15oz. can of black beans. Finely dice one red bell pepper and 1/4 of a red onion. Pull the leaves from 1/4 bunch of cilantro, and give them a rough chop. Combine the roasted sweet potatoes, charred corn, black beans, red bell pepper, red onion, and cilantro in a large bowl or dish.
Stir the salad ingredients to combine. If you’re meal prepping this salad, refrigerate it just like this without the dressing. If you’re going to serve it, add some of the crema, then stir until there is a light coating over the whole salad. Add more crema to the top of each serving. That pop of tart lime is more noticeable when you have some drizzled on top in addition to the light coating.
And that’s it! This Roasted Sweet Potato Rainbow Salad is SUPER FRESH. 💯
This is a super delicious and fresh recipe! It was even cheaper than quoted since several ingredients were on sale near me this week. I subbed Greek yogurt for the sour cream in the crema (wanted a bit of extra protein!) and added extra garlic and lime – so good!
This was delicious! We had it as a side with your Easy Fish Tacos!
Very good! I followed the recipe pretty much exactly except I used a can of corn (drained, still charred it though) which I thought turned out quite well. However, since I cook for myself I was getting a little tired of leftovers–until I made a creation that I just had to log on and share. I made a stuffed quesadilla with the leftovers! I imagine the crema could be drizzled on top, but I mixed it in first before assembling my quesadilla and it’s great! Just thought I’d share :)
I serve this warm and separate the components as a “build your own” sweet potato bowl! So good!!!
So I thought this recipe looked pretty good, was a little skeptical of the lime crema because I don’t really like lime too much but usually I can tolerate it ok with cilantro. I subbed some fat free plain yogurt for the sour cream to make it a little more diet friendly. Y’all. This so one of the best things I’ve eaten in my 32 years on this planet. The sweetness of the corn, sweet potatoes, red onion, and red bell pepper mixed with the tangy, sour, lime crema is just the perfect combo of flavors. I honestly just can’t wait until I’m hungry enough to eat again because it was just that good. I could easily see myself making this once a week. And the best part? I won’t have to share with my husband because he doesn’t like cilantro.
I just made this and it was delicious. I’ve said it before but this website is the only reason why I’m capable of feeding myself.
I made a few adjustments to this because I was trying to use up pantry items. Instead of using canned beans, I used Beth’s slow cooked beans recipe and use those beans instead. For the salsa in those beans, I used Trader Joes corn salsa and it was perfect in so many ways.
For the lime crema, I don’t like sour cream and never keep it on hand, so I used full fat greek yogurt instead and the lime crema was still delicious.
Also, I just realized I forgot the corn so I’m excited to see how this tastes with all of the ingredients present.
I love this recipe and have made it a bunch! I do like to use it for meal prep but agree with others who mention it doesn’t hold up spectacularly – generally I’ll make it for dinner and have the leftovers for the next two days and after that it’s a little lackluster, even with storing the crema separately and roasting the sweet potatoes properly.
My only concern is that typically you aren’t supposed to thaw frozen veggies, at least that was always my understanding… I don’t fully thaw them before blackening them and usually it works out okay, if not as “fire-roasted” as they could be. Is there any actual food safety concern with thawing frozen veggies, or is it just a quality thing?
Saw this on Instagram yesterday and made it last minute for Memorial Day bbq. It was beautiful and delicious!!!! Will be adding to meal prep. Swapped out sour cream for 0% fat Greek yogurt and used cooking spray instead of oil to save on calories. AMAZING 😁😁😁
I made this today, delicious!! I used plain Greek yogurt, because I didn’t have sour cream and added Tajin seasoning to the crema! Thank you for the recipe!
This is a favorite in my house. We love it!
I’m trying to find dishes to make with stuff I have around the house – we’re not leaving the house at all right now, and this was perfect. I didn’t have enough sweet potatoes but: oh well. Not enough sour cream, but: close enough. Had no cilantro: whatever. Didn’t want to use an entire precious bag of corn (trying not to go to the grocery store for 2-3 months if I can help it so conserving everything) so I used half. And you know what? It was DELICIOUS!!!! My husband asked if I would make it again!!
Thank you! This was well worth using the last of some of our fresh produce on. :)
Beth’s recipes are always so good, but this one takes the cake. I put some leftover salad on tortilla chips with cheddar cheese and put it in the toaster oven to melt the cheese, then topped with the lime crema. SO delicious, can’t wait to make this filling and healthy recipe again soon. Thanks Beth!
This was absolutely delicious! Next time I’ll make way less of the corn though.
Delicious! I made this for a potluck and got a lot of great complements. Loved it
i have made this before and absolutely love it, i got a little too ambitious at the grocery store and decided to nearly double it, not sure i can eat it all in time. do you think there’s any way to freeze it well?
What temperature do you serve this at? I was thinking about pre-making it for a family gathering, but wasn’t sure if I could serve it cold or at room temp. Not sure about oven/heating space at the gathering.
You can definitely serve it cold or at room temp. :)
I added tempeh to the recipe and it was a great addition! Even the meat eaters of the house loved it. Thank you!
I AM MAKING THIS TOMORROW!
So good! I used the fire roasted corn from Whole Foods and ate it with your cilantro lime rice. Looking forward to eating the leftovers for lunch at work!
This has quickly become one of my favorites! It’s consistently more filling than I expect it to be, too, which is always a pleasant surprise. I pre-portion into “single servings,” but almost always end up with half left over (after what looks like a very modest portion).
I was skeptical at first because I generally don’t like black beans and I’m neutral on corn, but something about the combination with the sweet potatoes makes it totally work.
My favorite way to make it is as a burrito bowl: this rainbow salad, a small amount of smoky chipotle pulled pork, cilantro-lime rice, cheese and the lime crema. It’s also pretty good as a base for a fried egg.
Love this recipe!
Loved it! Thanks so much for this recipe.
This recipe is absolutely delicious. I roasted the bell pepper with the corn and added more lime to the lime creama. I will say- absolutely do not meal prep this! No one should eat beans that many days in a row. The recipe also doesn’t keep that well, even with keeping the sour cream separated.
Thank you Beth for a great recipe. It’s going into my master book of recipes. This was a great alternative to cowboy caviar which we also like a lot. Kids did not complain about the sweet potato, hooray! And husband who claims he does not eat sour cream was loving the lime crema. Ha!
I made it this morning, taking it to a early dinner, can’t wait to taste.
This recipe sounds delicious! Have you ever tried this with crema Mexicana instead of sour cream?
Not yet, but I’m sure it would be phenomenal!
Made this tonight and it was so good! I did add some avocado and Pico de Gallo to it, omitting the onions.
Whole Foods 365 has fire roasted corn that is frozen as well :)
Thanks for the great recipe!
Made this tonight and it was delicious. I omitted the onion and the cilantro (I didn’t have any fresh). It was still so so good. My whole family enjoyed it! That lime crema is fantastic on it.
This recipe looks promising and pretty easy to make, Beth! I can’t wait to try it this week. Thank you for putting up this blog; it’s great to know the total amount each recipe costs for people who wants to budget their money, like me. It’s also nice to know that the recipes in this blog are all budget-friendly but delicious!
I want to start by saying that I LOVE your website. I love just about every recipe I have tried so far. For this one, I just had to minimize the amount of sour cream to make the Lime Crema the second time because it felt a bit heavy the first time I made it. Great recipe nonetheless.
CAN THIS DISH BE MADE AHEAD OF TIME – LIKE THE DAY BEFORE
I enjoyed the leftovers of this salad quite a bit. I would suggest not adding the crema until just before serving.
Delicious! I actually just put this into taco shells for a vegetarian taco. It’s also good with seasoned chicken mixed in!
This was delicious! The whole family loved it
I made this with ground turkey mixed in. Absolutely delicious. Thank you!!
If serving same day should wait to serve to add the creama? Or let it sit for a few hours with the creama?
I think I like the crema best when added just before serving. That way you get the most flavor punch.
Oh yes, this was a hit in my household!!
I found Green Giant roasted corn at my local supermarket, so no need for a special trip to Whole Foods or Trader Joe’s!
Delicious! I forgot to salt my sweet potatoes along with the cumin, and so overall my salad needs a hit of salt, but I’ll stir that in tonight and continue to eat it as a great work lunch this week. I added shredded rotisserie chicken, and I’m considering adding a little fresh tomato to each serving too. Nice, versatile, healthy recipe. I bet the lime crema would work great with plain yogurt as well!
Loved it! Had it for breakfast, lunch and dinner today it was so good.
We made a double batch over the weekend. It’s been used ‘as is’ and as a topping for nachos. Today I”m trying to figure out a way to use the rest for chicken tortilla soup! The lime crema is no joke, fantastic!
What is the best temp to serve this salad? Warm, room temp, or cold?
It’s actually great both ways! I ate it luke-warm the first day, then chilled for the leftovers.
Love the combination of the sweet potatoes, cumin, and lime crema. I substituted roasted poblanos for the red bell pepper. It was fabulous!!! Thanks for another winner Beth!
This is just the type of recipe I am looking for but really dislike cumin as a main flavour. Is there another spice that I could use instead?
You could use a mild chili powder instead.
I’m generally not a fan of salads but this one is really filling and SO tasty. I love all the vegetables in it and the lime crema was perfect. Made the whole lot for myself and had it for work lunches four times in a row without getting fed up of it. Will definitely be making it a go-to packed lunch.
I made this tonight and it is to die for! Every single component of the salad is delicious and everything is really simple to put together. If anyone reads this and is unsure whether they want to go to all the effort, I promise you it isn’t all that much effort, and it’s all worth it in the end anyway for this amazing meal. I love the technique of frying the corn kernels until they get brown and nutty and juicy and the lime crema is so simple and so tasty. I got a lot of yield out of this, so I’ll be taking it in lunchboxes to work for the next few days. I’m obsessed and I’ll definitely be making it again in the future.
This salad is AMAZING!!! I used fat free sour cream and it tasted great. That crema is something that could go on so many things! My youngest son is a college athlete and he is always looking for healthy side dishes that will add more protein to his meals. He loves this! I make a big batch so he can take some for lunch the next day.
This recipe is only one of about 30 I have tried over the last few months. You are my go to when I am planning my meals for the week. Not one recipe has let me down. They are all so delicious! Thank you a million times!!!
I can’t get enough of this recipe!! I’ve had it all week for lunch and would have it again next week if there was any left! Great recipe.
OMG this was fantastic. It was so good in fact that my BF who despises all things left over (don’t get me started), asked to have some for lunch tomorrow. Mind blown. Thanks so much for all you do. I’m a huge fan.
Not really a comment-er, because usually I read the recipe once, and use it as a base to put my own spin on it.
I vaguely doubled this – 3lbs sweet potatoes, 2 cans black beans, 4 bell peppers, 1 jalapeno, 16oz corn, 1 whole red onion + lots of cilantro + some green onions that I bought on a whim.
The WHOLE red onion was a bit much – may have been better if I soaked in ice water first, but I didn’t. Otherwise? ON POINT.
I don’t even like sour cream but the crema is delicious. I added garlic salt + some finally chopped cilantro to the crema.
So far it has held up well for lunches. I stored sweet potatoes separate from the rest of the salad, sans crema, which I also kept separate. I’ve been heating up the potatoes & then topping with cold salad & crema & mixing it all together. DELICIOUS.
I’ll make this recipe again, but also the crema separately to put on tacos, as a dip with hint of lime tortilla chips, or on top of a baked potato. Ooh, or on chicken tortilla soup. NOM.
I made this yesterday and it was sublime. I paired it with cilantro and like rice and mango habanero spiced chicken. I took one bite and was like yaaaassss, she did it again. Of course as I type I’m eating this for breakfast. I left the dish at room temperature. Oh… The crema is excellent.
Really great!! I usually don’t like sweet potatoes but it works in this recipe.
Holy Cow! This was the most delicious, addictive salad ever! I love, love, love this recipe!!! Thank you so much for this recipe.
I’ve made this recipe twice now and it’s delicious. The first time, the red onion was too much for us. The second time, I used a shallot instead and it was just right.
I’m making this today. I don’t like raw red onion, so I’m thinking about rising it worth the sweet potatoes to take the edge off.
*roasting it with the sweet potatoes*
If you rinse the red onion with water first, it will mellow it.
This was absolutely amazing! I made it for a dinner potluck and it was such a hit. I preferred it warm, but I can also see how it would be good room temperature or slightly chilled. I kept the sauce on the side because of a few dairy free people eating and I left out the cilantro because I couldn’t find any that looked good at the store. I will definitely be making this again!
I made this last week and am already planning to make it again tonight. I LOVED it. It was great as a side dish to the Cilantro Lime Drumsticks. I also ate it a few times as just a snack to tide me over until dinner. Great job, as always!
I am making this for lunch this week. Any chance it would be okay to freeze, without the dressing?
I don’t think this one will hold up quite so well to freezing. The fresh bell pepper, onion, and cilantro will break down a bit and go limp after thawing.
This was amazing!! SO GOOD!!! Loved the lime crema!
We had this last night with poached eggs, avocado, and salsa. Delicious!
What a great idea. I think I will try it this way too.
You, Madame, are a genius. You weren’t lying about that crema. Not that you’ve ever steered me wrong before. But DANGIT I’d eat my own foot if it had this magical crema on it.
Right??! I can’t stop with that stuff.
I’m crushing an “eat more veggies” challenge thanks to this salad. ;o) I used 2% Greek yogurt and it worked great.
How many calories are in this? It looks delicious
Is it possible!? another hit recipe!!
Even my youngest who doesn’t like yams gobbled this one up ;o)
Keep up the great work!
Made this last night – so SO good. When I make this again I will use greek yogurt instead of sour cream and add more onion – for a bit more of a kick. My husband added jalepenos to his but I’m not good with spicy so that won’t work for me.
I ate this with some tortilla chips and it was yummy. I bet it would be even better in a taco – maybe a baked taco? So many possibilities.
This was absolutely amazing. I had it for dinner last night and just had some for breakfast. I roasted some chicken thighs with fajita seasoning, shredded it and then put it on top and it’s AMAZING. Thanks for all the wonderful recipes.
This is a really good combo of flavors but after a day in the fridge the sweet potatoes and corn end up making this a really mushy salad. Any tips for keeping them crisper? I was thinking of maybe sauteing the sweet potatoes like in the Sweet Potato Tacos with Lime Crema (https://www.budgetbytes.com/2015/07/sweet-potato-tacos-with-lime-crema/) recipe. Anyone else have other ideas?
Store the salad and crema separately, only adding the crema to individual portions as it is served and it holds up better. Also make sure you don’t use too much oil when roasting the sweet potato and don’t overcrowd the pan or else they will end up mushy…. it wasn’t until I read over the recipe as posted again before replying that I realized I use about half the oil indicated.
I enjoyed this recipe. I personally like a little spice, so next time I might add jalapenos or a chipotle in adobo to the crema. My question is how do you like to eat leftovers? Chilled or heated up? I a stored the crema separately.
Hi there. I just can’t stomach fresh cilantro. Any suggestions to what an alternative could be?
Although they’re not similar at all, I sometimes like to replace cilantro with a bit of sliced green onion. It adds a nice freshness and that pop of green color. You may want to reduce the red onion a bit, though.
I subbed in parsley and it worked well.
Cilantro lovers probably wouldn’t approve of the change in flavor but for those of us genetically predisposed for cilantro to taste vile (somewhere between soap and dirty grass) not tasting like cilantro is a very good thing.
My husband hates cilantro, so I left it out. It was still amazing!
After making this several more times, I have found I prefer to just leave out the cilantro, as Jennifer suggested, then serving the salad over some baby greens from the garden (arugula, chicory, chard and spinach are what I have growing). Very yummy and nobody is tired of it yet despite it being a regular in the meal planning rotation.
this is a keeper, I made a few changes, I used Olive oil instead of sour cream, added celery, and used lentils ( what I had around). Everyone in the family liked it. Healthy, tastey and easy.
Wow! Looks so good. If you add lightly crushed tortilla chips, this is basically a TexMex version of indian chaat!
Made this last night and loved it. Threw in another can of black beans, since I happened to have two. This was the perfect recipe for this time of year — not a heavy casserole, not a typical salad — just filling, fresh and healthy!
It won’t let me rate the recipe but I’m saying 5*****
I made this last night and filled flour tortillas with it. It’s a total winner and I ate another one for breakfast this morning – can’t get enough! This is going in my regular rotation for easy work dinners. That crema…. !!!
This recipe was a total winner. Ate it with some grilled chicken breast (used some TJ pre-marinated chicken grilled on the Foreman grill), it was awesome. The leftovers make a great work lunch. I’m definitely going to make this again.
If I’m using TJ’s roasted corn, do I still cook it up on the stove top. Obviously, It won’t need to get charred, but do I still cook it. I”ll rate this recipe, once its done! :)
I made this with the TJ roasted corn and just defrosted it, did not cook it. Tasted amazing!
I did end up cooking it a little bit, but won’t do it again… I put a little oil in the pan as well. It is truly delicious. Thanks Erica!
Nope, you won’t need to cook it, just make sure it’s thawed. :)
This looks awesome. I’m making it tomorrow. No wait, TODAY!!!!!!!! Yum. I can’t wait. I think I’ll add a little cumin for more southwest flavor. Thank you. I’m always looking for ideas like this.
To save dirtying another pan, , could you roast the sweet corn in the oven at the same time/temp as the sweet potatoes?
I’ve tried roasting frozen corn in the oven before and it got quite dry before it ever got any brown color and was not very appetizing. So, I tried it in a skillet instead and it stayed nice and juicy.
Oooooh! This looks so awesome! Thanks!
This is awesome. My only complaint was that the red onion was too much. Then I reread the recipe. :P DON’T USE A WHOLE RED ONION!
Other than that, we love it!
You should try soaking, then rinsing the onion in really cold water… gets a bit of that bite out since I know raw onion can be too much for some people ;o)
I also thought the onion was strong and I did only use a quarter of an onion. I’m just not a raw onion fan. Next time I might saute the onion with the corn.
It looks lovely!!! I’ll definitely be giving this a try, but I’ll have to sub out the peppers for tomatoes because I can’t stand peppers but I also don’t want to lose the red colour.
I just made this. Honestly, it didn’t look that like anything special. But I figured rather than try to find the ‘perfect’ recipe I’d just try what was immediately there. And boy am I glad I did! We loved it. Even our daughters, 10 and 9, loved it!
If you didn’t know the ingredients, you might not guess them. The lime and garlic and cumin interact in a wonderful way in this dish.
We’re not vegetarians but are happy to enjoy vegetarian dishes that are delicious, and this fits the bill. We’ll make it again!
This looks so delicious and vibrant!
Love this! So pretty and enticing. I’m ready for bright and colorful spring and summer dishes. That lime crema looks off the hook!
That looks so good! It’s very similar to my favorite burrito filling, so I’m sure I’ll love it.
This looks delicious!
Do you think the crema would still work if I used plain Greek yogurt instead of sour cream?
I was wondering the same thing!
I would say absolutely! I have been substituting whole fat Greek yogurt for sour cream in 100% of my recipes for the last 5 years or so. They’re super duper similar, I just happen to always have Greek yogurt on hand and sour cream would require a special purchase.
I was just thinking of doing that as well. Greek yogurt will still give that creamy-ness that people crave with sour cream, plus it is a lot healthier for you and packs some protein! I’m definitely going to substitute out the sour cream for greek yogurt.
This looks great and would be delicious with some cojita! If you ever want to take the crema over the top add in some canned chipotle peppers in adobo and you have a spicy/tangy sauce that is amazinggg.