Rajas con Crema
Rajas con Crema is a classic Mexican dish featuring roasted poblano pepper strips cooked in a creamy sauce with onions and corn, delivering a perfect blend of smoky and rich flavors.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican
Ingredients
Scale
- 4 large poblano peppers
- 1 medium white onion, thinly sliced
- 1 cup fresh corn kernels (or canned)
- 1 cup Mexican crema (or sour cream)
- 2 tablespoons vegetable oil
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/2 cup shredded Monterey Jack cheese (optional)
Instructions
- Roast the poblano peppers over an open flame or under the broiler until charred all over.
- Place roasted peppers in a sealed plastic bag or covered bowl to steam for 10 minutes.
- Peel off the charred skin, remove seeds, and slice the peppers into thin strips (rajas).
- Heat oil in a skillet over medium heat; add sliced onions and sauté until translucent.
- Add the corn kernels and cooked poblano strips to the skillet, stirring to combine.
- Pour in the Mexican crema and mix well; cook for 5 minutes until heated through.
- Season with salt and pepper to taste.
- Optionally, sprinkle shredded cheese on top and allow it to melt before serving.
Notes
Serve Rajas con Crema as a side dish with warm tortillas or use as a filling for quesadillas and tacos for an extra creamy variation.