Rajas con Crema Roasted Pepper Cream

Roast the poblano peppers directly over an open flame, on a hot comal, or under a broiler until the skin is charred and blistered on all sides. Place the hot peppers in a plastic bag or covered bowl for 10-15 minutes to steam. Once cooled, peel off the skin, remove the stems and seeds, then slice the peppers into thin strips (rajas).

In a large skillet, heat the vegetable oil 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 in the prepared poblano rajas and corn kernels into the skillet with the onions and garlic. Cook for 5 minutes, allowing the flavors to meld and the corn to heat through. Season lightly with salt and pepper.

In a separate bowl, whisk together the Crema Mexicana and milk until smooth. If using sour cream, mix it with a tablespoon or two of milk to thin it slightly. Ensure there are no lumps.

Pour the cream mixture over the poblano and corn mixture in the skillet. Stir gently to combine everything. Bring the mixture to a gentle simmer, but do not let it boil vigorously, as this can cause the cream to curdle. Cook for 5-7 minutes, stirring occasionally, until the sauce has slightly thickened.

Stir in the shredded Oaxaca cheese (or Monterey Jack) until it is melted and fully incorporated into the sauce, making it extra rich and gooey. Taste and adjust seasoning with salt and pepper as needed. Remove from heat and let it rest for a couple of minutes before serving.

Serve the Rajas con Crema hot, garnished with fresh chopped cilantro. It pairs wonderfully with warm tortillas, as a side dish to grilled meats, or as a delicious filling for tacos, quesadillas, or enchiladas.