Rajas con Crema Roasted Pepper Cream

Place poblanos directly over an open flame on a gas stove, under a broiler, or on a hot grill. Roast, turning frequently, until the skin is charred and blistered all over.

Transfer the roasted peppers immediately to a bowl, cover tightly with plastic wrap, and let them sweat. This helps loosen the skin for easy peeling.

Once cooled, peel the charred skin from the poblanos. Remove the stems and seeds, then slice the peppers into thin strips, known as rajas.

Heat olive oil in a large skillet over medium heat. Add the sliced onion and cook until softened and translucent, then add the minced garlic and cook until fragrant.

Add the sliced poblano rajas and corn kernels to the skillet. Cook for 5 minutes, stirring occasionally. Stir in the Mexican crema and milk. Season with salt to taste and bring to a gentle simmer.

Reduce heat to low and let it simmer for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly. Garnish with crumbled queso fresco and fresh cilantro before serving warm.