Rajas con Crema
A Mexican dish of charred poblano pepper strips, sweet corn and silky crema — smoky, creamy and pleasantly spicy all at once.
Ingredients
- poblano pepper6 pcs
- onion1 pcs
- garlic2 cloves
- corn, kernels300 g
- cream or Mexican crema200 ml
- vegetable oil2 tbsp
- salt1 to taste
Instructions
Char the whole poblano peppers on a dry skillet, comal or directly over an open flame, turning often, for 8–10 minutes, until the skins are blistered and blackened on all sides. Transfer them to a bowl, cover tightly and let steam for 10 minutes.
Peel the skins off the peppers with a paper towel, cut off the stems, and remove the seeds and membranes. Slice the flesh into strips about 1 cm wide.
Slice the onion into thin half-moons and finely mince the garlic. Heat the oil in a large skillet over medium heat and cook the onion for 6–8 minutes, until translucent and lightly browned.
Add the garlic and cook for another 30 seconds or so, just until fragrant.
Add the poblano strips and corn, stir, and heat through for 2–3 minutes.
Lower the heat, pour in the cream and cook, stirring often, for 1–2 minutes, until the sauce thickens slightly. Season with salt to taste and remove from the heat.
Serve the rajas con crema hot as a standalone dish, a filling for corn tortillas, or a side.
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