Description
Rajas con Crema is a delightful Mexican dish that combines smoky roasted poblano peppers with sweet corn in a rich, creamy sauce. Bursting with flavor and vibrant colors, this comforting meal is perfect for weeknight dinners or entertaining guests. The easy preparation makes it accessible for cooks of all skill levels, ensuring everyone can enjoy its irresistible taste.
Ingredients
Scale
- 4 medium poblano peppers
- 1 cup fresh corn kernels (about 2 ears of corn)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/4 cup fresh cilantro, chopped
- Salt and pepper to taste
Instructions
- Preheat your oven to broil (500°F / 260°C). Place whole poblano peppers on a baking sheet and broil until blistered and charred, about 10–15 minutes. Turn occasionally for even cooking.
- Transfer the peppers to a bowl and cover with plastic wrap to steam for 10 minutes. Peel off the skins, remove seeds, and slice into strips.
- In a large skillet over medium heat, add a splash of oil. Sauté diced onions and minced garlic until soft and fragrant, about 5 minutes.
- Stir in the fresh corn kernels and roasted poblano strips; cook for another 3–4 minutes until heated through.
- Reduce heat to low and pour in heavy cream while stirring gently. Allow to simmer for about 5 minutes to meld flavors.
- Season with salt and pepper to taste, then garnish with freshly chopped cilantro before serving over rice or with warm tortillas.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 3g
- Sodium: 350mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg