Rajas con Crema Roasted Pepper Cream

Place poblano peppers directly over an open flame on a gas stove or under a broiler, turning frequently until the skin is completely charred and blistered. This should take about 8-10 minutes. Immediately transfer the hot peppers to a plastic bag or a bowl covered tightly with plastic wrap and let them steam for 15 minutes.

Once cooled, peel the charred skin off the poblanos. Cut each pepper lengthwise and carefully remove the seeds and veins. Slice the cleaned peppers into thin strips, known as 'rajas'. Set aside.

Heat the vegetable oil in a large skillet or comal over medium heat. 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.

Stir the prepared poblano rajas and corn kernels into the skillet with the onion and garlic. Cook for about 3-5 minutes, allowing the flavors to meld and the corn to heat through. If using frozen corn, ensure it is fully thawed.

Reduce the heat to low. Pour in the Mexican crema and whole milk. Stir gently until everything is well combined and the sauce begins to warm through. Do not let it come to a rolling boil, as crema can separate.

Season the Rajas con Crema generously with salt and black pepper to taste. Simmer for another 2-3 minutes to allow the flavors to fully develop and the sauce to slightly thicken. Garnish with crumbled Queso Fresco and fresh cilantro if desired. Serve immediately with warm tortillas or as a side dish.