🇲🇽 Mexico · Food
Rajas Poblanas con Elote
By eatmundo · August 3, 2026
🇲🇽 MXA comforting central Mexican classic featuring roasted poblano peppers sautéed with sweet corn and cream. It is the perfect balance of smoky heat and rich, velvety texture.
Ingredients
check them off as you prepareHow to Make It
- 1
Roast the 6 poblano peppers directly over a medium flame until the skins are charred black, about 10 minutes.
- 2
Place the hot peppers in a plastic bag for 10 minutes to steam, then peel off the charred skins under running water.
- 3
Remove the stems and seeds, then slice the peppers into thin strips (rajas).
- 4
Heat 2 tablespoons of oil in a large skillet over medium heat and sauté the chopped onion until translucent.
- 5
Add the 2 minced garlic cloves and cook for 1 minute until aromatic, ensuring they do not brown.
- 6
Fold in the corn kernels and the poblano strips, cooking for 5 minutes until everything is heated through.
- 7
Pour in the 200ml of cream, lower the heat to low, and simmer for 5 minutes until the sauce coats the back of a spoon.
- 8
Season with the salt and stir gently; taste and adjust if necessary before serving warm with fresh tortillas.
Frequently Asked Questions
Can I use canned corn?+
Yes, but fresh kernels provide a much better texture and natural sweetness to the dish.
Are poblanos very spicy?+
Generally, they are mild, but individual peppers vary; taste a small piece to check the heat level.
Can I substitute the cream?+
You can use Mexican crema or heavy cream, but avoid sour cream as it may curdle when heated.
How do I store leftovers?+
Keep them in an airtight container in the refrigerator for up to 3 days and reheat gently on the stovetop.
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