Mexican

Rajas con Crema

Name: Rajas con Crema
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 6 large poblano peppers; 1 large white onion, thinly sliced; 1 cup fresh or frozen corn kernels; 1 cup Mexican crema; 1 cup shredded Oaxaca or Monterey Jack cheese; 2 tbsp butter and 1 tsp salt

Silky strips of roasted poblano peppers simmered with onions, corn, and cream into a rich, smoky side dish found on tables across central Mexico.

40 minutes

Serves 4

Side

Contains common allergens

Dairy

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Instructions

6 steps

1
Char the whole poblanos directly over a gas flame or under the broiler, turning often, until the skins are blackened and blistered all over, about 8 to 10 minutes.

2
Transfer the charred peppers to a bowl, cover with plastic wrap, and let them steam for 10 minutes so the skins loosen for easy peeling.
3
Rub off the blackened skins, remove the stems and seeds, and slice the flesh into thin strips, the namesake rajas.
4
Melt the butter in a skillet over medium heat and cook the onion for 6 minutes until soft and translucent, then add the corn and cook 3 minutes more.
5
Stir in the poblano strips and crema, lower the heat, and simmer gently for 5 minutes until the cream thickens slightly and coats the peppers.
6
Fold in the cheese, season with salt, and remove from the heat once the cheese melts into a glossy, creamy sauce; serve warm with tortillas.

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