Rajas con Crema y Elote

• Poblano pepper 4 pieces
• Corn 2 cups
• Onion 1 piece
• Garlic 2 cloves
• Heavy cream 150ml
• Butter 1 tbsp
• Salt 0.5 tsp

How to Make It

• 1

  Char the 4 poblano peppers over an open flame or under a broiler until the skin is blistered and blackened all over.

• 2

  Place the charred peppers in a plastic bag for 10 minutes to steam, then peel off the blackened skin, remove seeds, and slice into thin strips.

• 3

  In a large pan, melt 1 tbsp butter over medium heat and sauté the chopped onion until soft, about 5 minutes.

• 4

  Add the 2 cloves of minced garlic and cook for 1 minute until fragrant.

• 5

  Stir in the 2 cups of corn kernels and sauté for 5 minutes until the corn is slightly golden.

• 6

  Add the prepared poblano strips to the pan and toss everything together for 2 minutes to combine the flavors.

• 7

  Pour in the 150ml of heavy cream and 0.5 tsp salt, simmering on low heat for 5 minutes until the sauce thickens and coats the vegetables.