Poblanos Rajas Cream and Corn
Poblanos Rajas with Cream and Corn is a rich, comforting Mexican-inspired dish that brings together smoky roasted poblanos, sweet corn, and a silky cream sauce. Known as rajas con crema, this classic preparation highlights the deep flavor of poblano peppers while balancing it with sweetness and creamy richness. The result is a dish that feels both rustic and indulgent, perfect as a side or even a vegetarian main course.
The star of the recipe is the poblano pepper. When roasted, poblanos develop a slightly smoky flavor and a mild heat that adds depth without overwhelming the dish. After roasting, the peppers are peeled and sliced into thin strips, known as rajas. These tender strips carry a beautiful roasted aroma that forms the backbone of the recipe.
Sweet corn adds brightness and texture. Fresh corn kernels are especially wonderful during the summer months, bringing natural sweetness that complements the smoky peppers. However, frozen or canned corn also works well, making this dish easy to prepare year-round. As the corn cooks with the poblanos, the flavors blend into a delicious balance of sweet, savory, and mildly spicy.
A simple cream sauce ties everything together. Traditionally made with Mexican crema or heavy cream, the sauce becomes silky and luxurious as it coats the peppers and corn. Onion and garlic provide a savory base, while a sprinkle of queso fresco or Monterey Jack adds a gentle, salty finish. The cheese melts slightly into the sauce, creating even more richness.
This dish is incredibly versatile. Serve Poblanos Rajas with Cream and Corn alongside grilled meats, tacos, or roasted chicken. It’s also delicious spooned into warm tortillas or served over rice for a satisfying vegetarian meal. Some cooks even use it as a filling for quesadillas or enchiladas.
Creamy, smoky, and slightly sweet, Poblanos Rajas with Cream and Corn showcases how simple ingredients can create bold flavor. It’s a comforting dish that brings a taste of Mexican home cooking to your table.
Poblanos Rajas Cream and Corn
Ingredients
- 1 lb poblano chiles
- 2 tbsp butter
- 1/2 onion-slice into 1/4" slices
- 3/4 cup fresh corn
- 2 cloves garlic-minced
- 1/2 tsp salt
- 1/4 tsp pepper
- 3/4 cup Mexican crema
Instructions
- Roast poblanos until charred and then put in a bowl and cover with a lid or plastic wrap. When cool enough to handle peel poblanos, stem and seed them. Cut the poblanos into 1/2" strips. Poblanos can be stored in fridge for 3 days if not using right away.
- Melt butter in a 12" nonstick skillet over medium heat. Add onion and cook, stirring occasionally until onions are soft, about 6-8 minutes. Add corn and cook for 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
- Add poblanos (rajas), salt and pepper and cook until heated through. Add crema and cook until crema thickens, about 2-3 minutes. Serve immediately!