Rajas con Crema Roasted Pepper Cream

Place poblanos directly over an open flame on a gas stove, under a broiler, or on a hot comal/griddle. Roast, turning frequently, until the skin is completely charred and blistered, about 10-15 minutes.

Immediately transfer the charred poblanos to a plastic bag or cover them with a bowl. Let them sweat for 10-15 minutes. Once cooled, peel off the skin, remove stems and seeds, then slice the peppers into thin strips (rajas).

Heat vegetable oil in a large skillet 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.

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

Stir in the Crema Mexicana and milk. Mix well to combine all ingredients, ensuring the poblano strips are coated in the creamy sauce.

Bring the mixture to a gentle simmer, then reduce heat to low. Let it cook for 5-7 minutes, stirring occasionally, until the sauce thickens slightly and flavors have fully developed. Season with salt and black pepper to taste.

Garnish with fresh chopped cilantro and serve warm. Rajas con Crema is excellent with warm tortillas, as a side dish, or as a filling for tacos, quesadillas, or enchiladas.