Rajas con Crema Roasted Pepper Cream

Place the poblano peppers 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 on all sides, about 8-12 minutes.

Immediately transfer the roasted peppers to a bowl and cover tightly with plastic wrap or place them in a paper bag for 10-15 minutes. This steams them, making them easy to peel. Once cooled, peel off the charred skin, remove the stems and seeds, then slice the peppers into 1/4-inch wide strips (rajas).

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

Add the sliced poblano rajas and corn kernels to the skillet with the onion and garlic. Sauté for 3-5 minutes, allowing the flavors to meld and the corn to warm through.

Pour in the Crema Mexicana (or heavy cream). If using, add the milk to achieve your desired consistency. Stir well to combine all ingredients. Season generously with salt and black pepper to taste.

Bring the mixture to a gentle simmer, then reduce the heat to low and cook for 5-7 minutes, stirring occasionally, until the sauce slightly thickens and all flavors are well incorporated. If using, stir in the shredded cheese until melted and smooth. Serve hot.