How To Make Rajas Con Crema, Elote Y Queso (Creamy Poblano Peppers and Sweet Corn)
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Serves:
Ingredients
- 4 poblano peppers
- 2 tbsp vegetable oil
- 1 small onion, thinly sliced
- 2 cloves of garlic, minced
- 2 cups fresh or frozen sweet corn
- 1 cup heavy cream
- 1 cup queso fresco, crumbled
- Salt and pepper to taste
- Tortillas or rice, for serving (optional)
Instructions
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Preheat the oven to broil. Place the poblanos on a baking sheet and broil for 5-7 minutes, until the skins are blistered and charred. Remove from the oven and let cool for a few minutes. Peel off the skins, remove the seeds, and slice the peppers into thin strips.
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In a large skillet, heat the oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
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Add the sliced poblanos and corn to the skillet and cook for another 5 minutes, until the corn is heated through.
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Pour in the heavy cream and bring to a simmer. Cook for 5 minutes, allowing the flavors to meld together. Stir in the crumbled queso fresco and season with salt and pepper to taste.
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Serve the rajas con crema hot, either as a filling for tortillas or over rice, if desired.
Nutrition
- Calories : 380 kcal
- Total Fat : 25g
- Saturated Fat : 13g
- Cholesterol : 67mg
- Sodium : 460mg
- Total Carbohydrates : 31g
- Dietary Fiber : 5g
- Sugars : 8g
- Protein : 11g
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