Rajas con Crema Roasted Pepper Cream

Place poblano peppers directly over an open flame on a gas stove or under a broiler, turning frequently until the skin is completely charred and blistered on all sides. This will take about 5-10 minutes.

Once charred, immediately transfer the hot peppers to a bowl and cover tightly with plastic wrap or place them in a sealed paper bag. Let them steam for 10-15 minutes. This makes the skin easier to remove. Once cooled, peel off the skin, remove the stems and seeds, then slice the peppers into thin strips (rajas).

Heat vegetable oil in a large skillet or comal 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.

Stir in the prepared poblano strips and corn kernels to the skillet. Cook for 5-7 minutes, allowing the flavors to meld and the corn to warm through. If using frozen corn, ensure it is fully thawed.

Pour in the Mexican crema and milk. Stir well to combine, ensuring all the ingredients are coated in the creamy sauce. Bring the mixture to a gentle simmer, but do not boil.

Reduce the heat to low and let the Rajas con Crema simmer for 5-10 minutes, allowing the sauce to thicken slightly and the flavors to deepen. Season generously with salt and black pepper to taste. Adjust seasoning as needed.

Serve the Rajas con Crema warm as a side dish, a filling for tacos, quesadillas, or enchiladas, or alongside rice and beans. Garnish with a sprinkle of queso fresco or cotija cheese, if desired.