Rajas con Crema

Ingredients

Instructions

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.

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.

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.

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.

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.

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.

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.

Nutrition per serving

Notes

• •For the fastest beginner-friendly version, use frozen corn kernels thawed briefly under warm water and patted dry.
• •If epazote is unavailable, use a small handful of cilantro; the flavour will be different but still good.
• •Do not rinse the roasted poblanos after peeling unless the char tastes bitter to you; rinsing removes much of the smoky flavour.
• •This dish is excellent as a taco filling, spooned over toasted bread, or alongside grilled mushrooms and beans.

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