Rajas con Crema
Fire-roasted poblano pepper strips simmered with sweet corn and onion in a rich Mexican crema sauce — a classic taco filling and side dish that is both creamy and mildly spicy.
Ingredients
- 4 poblano peppers
- 2 tbsp unsalted butter
- 1 white onion, thinly sliced
- 2 cloves garlic cloves, minced
- 1 cup corn kernels (fresh or frozen)
- 1/2 cup Mexican crema (or sour cream thinned with cream)
- 1/4 cup queso fresco (or mild feta), crumbled
- 1/2 tsp kosher salt
- 1/4 tsp black pepper, freshly ground
Instructions
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1
Place 4 poblano peppers directly on a gas burner over high flame, or under a broiler, turning every 2 minutes until skin is completely charred on all sides, about 8 to 10 minutes total.
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2
Transfer charred peppers to a bowl, cover tightly, and let steam for 10 minutes. Peel, seed, and slice into thin strips.
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3
Melt 2 tbsp unsalted butter in a large skillet over medium heat. Add 1 thinly sliced white onion and cook until softened and golden, about 6 minutes. Add 2 cloves minced garlic cloves and cook 1 minute more.
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4
Add 1 cup corn kernels (fresh or frozen) and the sliced poblano strips. Season with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Stir and cook 2 minutes.
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5
Pour in 1/2 cup Mexican crema (or sour cream thinned with cream) and stir. Reduce heat to low and simmer 3 to 4 minutes until sauce coats the peppers. Adjust seasoning.
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6
Transfer to a serving dish and top with 1/4 cup crumbled queso fresco (or mild feta). Serve as a side or taco filling.