Mexican Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Rajas con Crema
Silky strips of roasted poblano peppers simmered with onions, corn, and cream into a rich, smoky side dish found on tables across central Mexico.
Contains common allergens
In the app, Listahan checks these against your household automatically.
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.
Listahan Family Score™
67/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving205
Calories
9 g
Protein
10 g
Carbs
16 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Rajas con crema belongs to the central Mexican home-cooking habit of turning roasted chiles into something soft, creamy, and tortilla-ready. The word rajas simply means strips, and in this dish it points to the way poblanos are charred, peeled, and sliced before they are simmered with onion, corn, crema, and melting cheese.
Listahan note
This version keeps the focus on the roasted poblanos: char them well, steam them long enough to peel cleanly, then keep the cream at a gentle simmer so the sauce stays silky instead of breaking.
Technique cues
- Poblanos need real blistering, not just softening. Blackened skins peel more easily and leave behind the smoky flavor that makes the dish taste complete.
- Do not rinse the peeled peppers under the tap unless they are extremely sooty. A little char clinging to the flesh is part of the flavor, and water can wash away the roasted aroma.
- Keep the heat low once the crema goes in. A hard boil can make the sauce look grainy and can tighten the cheese instead of melting it smoothly.
Kitchen flow
- Parallel prep
- Char and steam the poblanos first; while they rest, slice the onion, measure the corn, and warm tortillas.
- Make-ahead
- Roast, peel, and slice the poblanos up to 2 days ahead, then finish the skillet with onion, corn, crema, and cheese before serving.
- Leftover move
- Spoon leftovers into warm tortillas with scrambled eggs, or spread them over tostadas with extra corn for a quick lunch.
- Cleanup rhythm
- Peel the peppers over a bowl or sheet pan to catch skins and seeds, then wipe the skillet while the dairy sauce is still warm.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Poblano peppers
Roasted chile base
Purpose: They bring mild heat, green-chile depth, and the smoky flavor that defines the dish.
Handling: Char the skins until blistered all over, steam covered, then peel, seed, and slice into thin strips.
Adaptation: Anaheim peppers make a milder, lighter version; roasted bell peppers will be sweeter and less earthy.
White onion
Sweet aromatic base
Purpose: Soft onion rounds out the poblanos and gives the cream sauce a savory foundation.
Handling: Slice thinly so it softens quickly and blends into the pepper strips.
Adaptation: Yellow onion works if that is what you have, though the flavor will be a little sweeter.
Fresh or frozen corn kernels
Sweet pop and texture
Purpose: Corn balances the poblano's smoky edge and makes the dish feel fuller as a side or taco filling.
Handling: Cook frozen corn straight from the freezer until the moisture cooks off before adding the crema.
Adaptation: Roasted corn adds deeper flavor; canned corn works if drained well and cooked briefly.
Mexican crema
Creamy sauce body
Purpose: Crema gives the dish its tangy richness and coats the peppers without feeling as heavy as a thick cheese sauce.
Handling: Lower the heat before stirring it in and simmer gently until it just thickens around the rajas.
Adaptation: Sour cream thinned with a splash of milk gives a tangier result; heavy cream is richer but less bright.
Oaxaca or Monterey Jack cheese
Melting finish
Purpose: The cheese turns the crema into a glossy sauce and helps the peppers cling together for tortillas.
Handling: Fold it in off the strongest heat so it melts smoothly instead of clumping.
Adaptation: Mozzarella gives a similar stretch, while queso Chihuahua melts well if you can find it.
Butter
Saute fat
Purpose: Butter gives the onions a rounded flavor and supports the creamy profile of the finished dish.
Handling: Melt it over medium heat and avoid browning it before the onion goes in.
Adaptation: Neutral oil works for a cleaner flavor, but the finished sauce will taste less rich.
Technique notes
- Cover the charred poblanos tightly while they steam. That trapped heat loosens the skins and makes peeling much faster.
- Remove most seeds and ribs if you want a gentler dish, but leave a few small bits of chile flesh near the stem if you like a warmer edge.
- Add the cheese last and stop cooking as soon as it melts. Long simmering after the cheese goes in can make the sauce heavy and stringy.
Ingredient swaps
- No-dairy direction
- Use a neutral unsweetened plant-based cream and a meltable plant-based cheese; expect a lighter body and adjust salt after the sauce warms.
- Weeknight shortcut
- Use broiled poblanos and frozen corn to keep the timing tight; the key is cooking off extra moisture before adding crema.
- Milder chile path
- Replace half the poblanos with roasted Anaheim peppers or roasted green bell pepper for less heat and a softer green flavor.
- Extra taco filling
- Add sliced cooked mushrooms after the onions soften; they make the skillet heartier without changing the basic method.
Serve alongside
- Warm corn tortillas
- Mexican red rice
- Frijoles de la olla
- Nopalitos salad
- Agua de jamaica
- Lime agua fresca
- Mexican lager
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate in a sealed container for up to 3 days; the sauce will thicken as it chills.
- Reheat gently in a skillet over low heat with a small splash of milk, cream, or water to loosen the sauce.
- Freezing can make the cream sauce separate, so freeze only if needed; thaw overnight and reheat slowly while stirring.
Equipment
- Gas burner or broiler
- Mixing bowl with cover
- Skillet
- Tongs
Make this household-aware
Listahan Pro checks this recipe against your household's allergens, finds pantry-aware swaps, builds the shopping list, and helps you plan the week around it.
Plan it in Listahan
Add Rajas con Crema to your week, check it against your household's allergens, and build the shopping list automatically.
More Mexican recipes
Mexican Lens Verified Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Camarones a la Diabla
Shrimp simmered in a fiery, smoky red chilli sauce — bold and quick.
Mexican Lens Verified Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Elote (Mexican Street Corn)
Corn on the cob coated with mayo, cheese, chili powder, and lime.
Mexican Lens Verified Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Arroz Rojo (Mexican Rice)
Fluffy tomato-tinted rice toasted in oil and simmered with aromatics.