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Rajas con Crema, Elote, y Queso (Creamy Poblano Peppers and Sweet Corn)
Rajas con Crema, Elote, y Queso (Creamy Poblano Peppers and Sweet Corn)
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Prep Time:
20 minutes
Cook Time:
70 minutes
Total Time:
90 minutes
Spicy Mexican taco filling with roasted poblanos, sweet corn, cream, and Manchego cheese.
Ingredients:
  • 4 poblano peppers
  • 2 tablespoons vegetable oil, divided
  • 1 ear fresh corn, kernels cut off
  • 1 small onion, sliced
  • 2 teaspoons chicken bouillon granules
  • 0.5 cup heavy whipping cream
  • 4.5 ounces Mexican manchego cheese, grated
Instructions:
  • Preheat the oven to a blazing 500 degrees F (260 degrees C) and line a baking sheet with aluminum foil for easy cleanup.
  • Lay poblano peppers on the baking sheet and generously brush them with 1 tablespoon of vegetable oil.
  • Roast in the preheated oven for 20 minutes, then flip and roast for another 20 minutes until the skin is charred and the flesh is soft.
  • Place the roasted peppers in a bowl and seal with plastic wrap to let them steam for 10 to 15 minutes.
  • As the peppers steam, boil a pot of water. Cook corn kernels in the boiling water until tender, approximately 10 minutes. Drain them.
  • Peel off plastic wrap from the pepper bowl with precision. Discard the skins, seeds, and stems of the pepper. Slice the peppers into strips.
  • In a saucepan over medium heat, melt butter with 1 tablespoon of vegetable oil. Sauté onion until soft, about 5 to 10 minutes. Add pepper strips, corn, and bouillon granules, cook for an additional 3 minutes. Lower the heat to medium-low, then add cream and Manchego cheese, stirring until the cheese melts, approximately 5 minutes.

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