Rajas con Crema Roasted Pepper Cream

Place poblano peppers directly over an open flame (gas burner) or under a broiler. Turn frequently until the skin is completely charred and blistered on all sides.

Immediately transfer the charred peppers to a bowl, cover tightly with plastic wrap, and let them sweat for 15-20 minutes. Once cooled, peel off the skin, remove the stems and seeds, and slice the peppers into thin strips (rajas).

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

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

Pour in the Crema Mexicana and milk. Stir well to combine, bringing the mixture to a gentle simmer. Season with salt and black pepper to taste. If using, stir in the crumbled Queso Fresco until just melted and incorporated.

Reduce the heat to low and let the rajas con crema simmer gently for 5-10 minutes, allowing the sauce to thicken slightly and the flavors to deepen. Garnish with fresh chopped cilantro before serving warm.