Rajas con Crema Roasted Pepper Cream

Preheat your broiler or a comal/griddle to high heat. Place the poblano peppers directly on the hot surface or under the broiler, turning frequently, until the skins are blistered and charred all over. This will take about 10-15 minutes.

Once roasted, immediately transfer the hot peppers to a bowl and cover tightly with plastic wrap or place them in a sealed plastic bag. Let them steam for 10-15 minutes. This helps loosen the skin. Carefully peel off the charred skin, remove the stems and seeds, then slice the peppers into thin strips (rajas).

In a large skillet over medium heat, add the vegetable oil. Once hot, add the thinly sliced white onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

Add the prepared poblano strips (rajas) and the corn kernels to the skillet. Stir gently to combine all the ingredients and cook for 3-5 minutes, allowing the flavors to meld.

Pour in the crema Mexicana and milk. If using, stir in the chicken bouillon powder. Bring the mixture to a gentle simmer, stirring occasionally.

Reduce the heat to low and let the rajas con crema simmer for 5-10 minutes, allowing the sauce to thicken slightly and the flavors to fully develop. Season generously with salt and black pepper to taste.

Remove from heat. Serve your Rajas con Crema warm, garnished with crumbled queso fresco if desired. It pairs wonderfully with warm tortillas, rice, or as a side dish.