Rajas con Crema

Name: Rajas con Crema
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 poblano peppers; 2 tbsp unsalted butter; 1 white onion, thinly sliced; 2 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

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.

40 minEasyServes 4260 cal/serving

MexicanSideStovetopVegetarianLow CarbHalal-friendlyGluten-FreeEgg-FreeNut-FreePork-FreeAlcohol-Free

Ingredients

4 poblano peppers
2 tbsp unsalted butter
1 white onion, thinly sliced
2 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

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.
2

Transfer charred peppers to a bowl, cover tightly, and let steam for 10 minutes. Peel, seed, and slice into thin strips.
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 minced garlic cloves and cook 1 minute more.
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.
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.
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.

Questions

Can I make Rajas con Crema dairy-free?

Yes. The dairy in this entry is 2 tbsp unsalted butter, 1/2 cup Mexican crema (or sour cream thinned with cream), 1/4 cup queso fresco (or mild feta), crumbled. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the sour cream for thick coconut yogurt with a squeeze of lemon; the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

How long does Rajas con Crema keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Rajas con Crema?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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