Rajas con Crema

Nutrition · per serving

Steps

1. 1

   Roast the poblano peppers directly over a gas flame, under a hot grill, or in a dry heavy pan over high heat for 8-10 minutes, turning often, until the skins are blistered and blackened on most sides. Transfer to a bowl and cover for 5 minutes so the steam loosens the skin.

   300 g poblano peppers
2. 2

   While the peppers steam, thinly slice the white onion and finely slice the garlic. If using corn on the cob, cut off the kernels. Pick the epazote leaves and roughly chop them.

   120 g white onion2 garlic cloves120 g sweet corn kernels5 g fresh epazote
3. 3

   Peel off the loose charred skin from the poblanos without rinsing them, so you keep their smoky flavour. Remove stems and seeds, then slice into thin strips.

   300 g poblano peppers
4. 4

   Heat the butter and neutral oil in a large skillet over medium heat. Add the onion and cook for 4-5 minutes, stirring, until softened and lightly golden. Add the garlic and cook for 30 seconds until fragrant; do not let it brown.

   15 g unsalted butter10 ml neutral oil120 g white onion2 garlic cloves
5. 5

   Add the corn and cook for 2 minutes, then add the poblano strips, chopped epazote, salt, and black pepper. Cook for 2-3 minutes, stirring, until the vegetables are hot and well combined.

   120 g sweet corn kernels300 g poblano peppers5 g fresh epazote4 g fine salt1 g black pepper
6. 6

   Lower the heat to medium-low. Stir in the Mexican crema or sour cream and heavy cream. Simmer gently for 2 minutes; keep it below a boil so the dairy stays smooth and does not split.

   120 g Mexican crema or sour cream80 ml heavy cream
7. 7

   Sprinkle in the shredded queso Oaxaca or mozzarella and stir just until melted and lightly stretchy, about 1 minute. Taste and adjust seasoning if needed. Serve immediately, ideally with warm tortillas, rice, or as a filling for tacos.

   60 g queso Oaxaca or mozzarella, shredded

Origin & History

Rajas con Crema is a beloved Mexican home-style dish built around roasted poblano chiles cut into strips, or rajas, and gently cooked with cream and onion. Variations across central Mexico often include corn, cheese, and herbs such as epazote, reflecting the blending of native chile cookery with dairy introduced during the colonial period.