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. Roast, turning frequently, until the skin is charred and blistered all over. This usually takes about 10-15 minutes.

Transfer the roasted poblanos to a bowl and cover tightly with plastic wrap, or place them in a paper bag and seal. Let them steam for 15 minutes. This step helps loosen the charred skin, making it easier to peel.

Once cool enough to handle, carefully peel off the charred skin from the poblanos. Remove the stems and seeds, then slice the peppers into thin strips, which are known as rajas.

Heat the olive oil in a large skillet over medium heat. Add the thinly sliced white onion and cook until it softens and becomes translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.

Add the prepared poblano rajas and corn kernels to the skillet with the onions and garlic. Cook for 3-5 minutes, allowing the flavors to meld together. Pour in the Mexican crema (or heavy cream) and milk. Season with salt and freshly ground black pepper to taste.

Bring the mixture to a gentle simmer, stirring occasionally, and cook for 5-7 minutes until the sauce slightly thickens. Avoid boiling vigorously. Remove from heat and serve hot, garnished with crumbled queso fresco or cotija cheese if desired.