Rajas con Crema is a comforting and creamy classic from central Mexico, made with fire-roasted Poblano peppers, onions, and sweet corn folded into a rich mixture of Mexican crema and melted cheese. Earthy, smoky, and slightly sweet with a velvety finish, this side dish is the essence of cozy Tex-Mex comfort. Perfect tucked into warm tortillas, spooned over grilled meats, or served with a big pot of charro beans.

Ingredients

• 4 large Poblano peppers
• 1 Tablespoon olive oil
• 1 medium white onion, thinly sliced
• 1 cup frozen or fresh corn kernels
• 1 cup Mexican crema (or substitute with 1/2 cup sour cream + 1/2 cup heavy cream)
• 1/2 cup shredded Oaxaca or mozzarella cheese
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• Optional: 1 Tablespoon butter for added richness

Preparation

1. Roast the Poblano peppers over an open flame or under the broiler until blackened on all sides. Place in a covered bowl or sealed bag for 10 minutes to steam. Peel off charred skins, remove stems and seeds, then slice into thin strips.
2. In a large skillet, heat olive oil over medium heat. Add sliced onion and cook until soft and translucent, about 5 minutes.
3. Stir in corn and cook an additional 2 minutes.
4. Add the roasted Poblano strips to the skillet. Stir gently to combine.
5. Lower heat and add the Mexican crema, cheese, garlic powder, salt, and pepper. Stir until cheese is melted and everything is coated in the creamy sauce, about 3 to 4 minutes.
6. Taste and adjust seasoning. Serve warm.

Serving Suggestions

• Spoon into flour or corn tortillas for an indulgent veggie taco
• Pair with carne asada, grilled chicken, or baked potatoes
• Top with fresh cilantro or crumbled queso fresco for extra flair

Beverage Pairings

• A chilled glass of horchata or agua de piña
• Mexican lager with a lime wedge
• Light-bodied Chardonnay or dry rosé