Rajas con Crema Roasted Pepper Cream

Place poblano peppers directly over an open flame on a gas stove, under a broiler, or on a hot comal. Turn frequently until the skin is blistered and charred all over, about 5-10 minutes. Transfer the hot peppers to a bowl and cover tightly with plastic wrap or a lid to steam for 15 minutes.

Once cooled, peel the charred skin from the peppers. Carefully remove the stems and seeds, then cut the peppers into thin strips (rajas). Set aside.

Heat the vegetable oil in a large skillet over medium heat. Add the thinly sliced white onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

Add the prepared poblano strips (rajas) and corn kernels to the skillet with the onion and garlic. Sauté for 3-5 minutes, allowing the flavors to meld together.

Stir in the Crema Mexicana and whole milk. Season with salt and a pinch of black pepper. Bring the mixture to a gentle simmer, stirring constantly, and cook for about 5 minutes until the sauce slightly thickens.

Sprinkle the shredded Monterrey Jack or Oaxaca cheese over the simmering rajas. Stir gently until the cheese is completely melted and incorporated into the creamy sauce. Serve hot and enjoy this authentic Mexican delight.