Creamy Poblano Pepper Strips with Corn (Rajas con Crema)
Charred and roasted poblano pepper strips simmered with sliced onions, sweet corn kernels, and a rich, velvety Mexican crema sauce.
35 min
Easy
Mexicana
4 servings
The story behind
Rajas con crema is one of the most beloved vegetarian-friendly comfort dishes in Mexico. The traditional process of charring the peppers directly over an open flame gives the dish a distinct, subtle smoky undertone that contrasts beautifully with the sweet, crisp corn kernels. It’s a staple at family gatherings, potlucks, and taco parties because it's incredibly rich yet smooth. It's traditionally eaten taco-style with warm corn tortillas. To complement the creamy and comforting texture, pair it with a tart and refreshing iced hibiscus tea (agua de jamaica) or a cold blonde ale.
Instructions
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1Char the poblano peppers directly over a gas flame or under a broiler until the skin is completely blackened. Place them in a plastic bag for 10 minutes to steam, then peel off the skin, remove stems and seeds, and slice into strips.
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2Melt the butter in a large skillet over medium heat and sauté the sliced onions until soft and translucent.
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3Add the roasted poblano strips and corn kernels to the skillet, cooking and stirring gently for 3-5 minutes.
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4Turn the heat down to low. Stir the cream and milk together, then pour over the pepper mixture. Season with salt and chicken bouillon to taste.
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5Allow the mixture to simmer gently for about 5 minutes until the sauce thickens and coats the peppers. If using cheese, stir it in during the last minute so it melts beautifully right before serving.
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