Rajas con Crema Roasted Pepper Cream

Roast the poblano peppers over an open flame, directly on a comal or under the broiler, turning frequently until the skin is charred and blistered all over. This will take about 10-15 minutes, depending on your method.

Immediately transfer the roasted peppers to a plastic bag or a bowl covered with plastic wrap and let them steam for 10-15 minutes. This makes peeling easier. Once cool enough to handle, peel off the charred skin, remove the stems and seeds, then slice them into thin strips (rajas).

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

Add the prepared poblano rajas and corn kernels to the skillet with the onion and garlic. Sauté for about 5 minutes, allowing the flavors to meld together.

Pour in the crema Mexicana and sprinkle with chicken bouillon powder. Season with salt and freshly ground black pepper to taste. If the sauce is too thick for your liking, you can add a splash of milk or water to reach your desired consistency.

Bring the mixture to a gentle simmer, then reduce the heat to low and let it cook for another 5-10 minutes, stirring occasionally. This allows the flavors to deepen and the sauce to heat through and slightly thicken. Taste and adjust seasonings as needed before serving.