Mexican cuisine · Vegetable Dishes

Rajas con Crema

Roasted poblano strips in creamy corn-cream sauce – smoky, mildly spicy, irresistible.

Ingredients · for 4 servings

• 4 poblano chilies (or substitute pointed peppers + 1 jalapeño)
• 1 can corn (285 g)
• 1 onion
• 2 garlic cloves
• 200 g sour cream
• 100 ml cream
• 100 g grated cheese
• 2 tbsp oil
• Salt, pepper

Instructions

1. Char the poblanos all over under the oven grill, then steam covered in a bowl for 10 min.
2. Peel off the skin, remove the seeds and cut the chilies into strips (rajas).
3. Sweat the onion, cut into half-rings, in the oil until translucent, then briefly fry the garlic with it.
4. Add the chili strips and drained corn and toss for 3 min.
5. Stir in the sour cream and cream and warm gently – don't let it boil or the crema will split.
6. Fold in the cheese, season with salt and pepper – serve as a taco filling or with rice.