Rajas con Crema

Smoky roasted poblano strips folded into a silky crema sauce with sweet corn and melted cheese — Rajas con Crema is the cozy, comforting side that steals the show. Serve it with tacos, rice, or warm tortillas for scooping.

Prep time

15 mins

Cook time

25 mins

Total time

40 mins

Servings

4 servings

Calories

380

Ingredients

• 4 large poblano peppers
• 1 tablespoon vegetable oil
• 1 medium white onion, thinly sliced
• 2 cloves garlic, minced
• 1 cup corn kernels (fresh or frozen)
• 1 cup Mexican crema or sour cream
• 4 oz (115 g) cream cheese, softened
• 1 cup shredded Oaxaca or mozzarella cheese
• 1/2 teaspoon ground cumin
• Salt and black pepper to taste
• 1/4 cup chopped fresh cilantro

Instructions

1. Roast the poblanos directly over a gas flame or under a hot broiler, turning often, until the skins blacken all over, about 8 minutes.
2. Place the charred peppers in a bowl, cover with plastic wrap, and rest for 10 minutes. Peel off the skins, remove the stems and seeds, and slice into thin strips.
3. Heat the oil in a large skillet over medium heat. Cook the onion for 5 minutes until soft, then add the garlic and cook for 30 seconds.
4. Add the corn and cumin and cook for 2 minutes until the corn is bright and tender.
5. Lower the heat and stir in the crema and cream cheese until melted and smooth.
6. Add the poblano strips and the shredded cheese. Stir gently until the cheese melts into a silky sauce, about 2 minutes.
7. Season with salt and pepper, fold in the cilantro, and serve hot with warm tortillas or as a side to grilled meats.

Pro tips

• Roasting the poblanos over flame gives the best smoky flavor — the broiler is the next best option.
• Let the peppers steam under cover after roasting; the skins slip off easily.
• Keep the heat low once the crema goes in so the sauce stays smooth and does not split.
• Add a diced jalapeño with the onion if you want a little extra heat.

Frequently asked questions