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 griddle. Roast, turning frequently, until the skin is completely charred and blistered on all sides. Immediately transfer the roasted peppers to a plastic bag or a bowl covered with plastic wrap and let them steam for 10-15 minutes. Once cooled, peel off the skin, remove stems and seeds, then slice peppers into 1/4-inch wide strips (rajas).

Heat vegetable oil in a large skillet or pot 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, being careful not to burn it.

Add the prepared poblano strips (rajas) and corn kernels to the skillet with the onions and garlic. Sauté for 5 minutes, stirring occasionally, allowing the flavors to meld together. Season generously with salt and black pepper to taste.

In a separate medium bowl, whisk together the Crema Mexicana and whole milk until smooth and well combined. This ensures a lump-free sauce.

Pour the cream and milk mixture over the vegetables in the skillet. Stir gently to combine everything thoroughly. Bring the mixture to a gentle simmer over low to medium heat, stirring occasionally.

Continue to simmer for 5-7 minutes, or until the sauce has slightly thickened and the flavors have fully developed. Do not boil vigorously, as this can cause the cream to separate. Taste and adjust seasoning if needed.

Serve the Rajas con Crema hot. Garnish generously with fresh chopped cilantro and crumbled queso fresco, if desired. This dish is excellent with warm corn tortillas, as a side dish, or as a filling for tacos or quesadillas.