🇲🇽 Mexico · Food
Rajas con Crema y Elote
By eatmundo · August 3, 2026
🇲🇽 MXA classic Mexican dish of roasted poblano strips sautéed with sweet corn kernels and a luxurious cream sauce. It is a comforting, vegetarian staple often served as a side or a taco filling.
Ingredients
check them off as you prepareHow 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.
Frequently Asked Questions
Can I replace poblano peppers?+
Anaheim peppers are the best substitute for poblanos if they are not available, although they are generally a bit milder.
What is the secret to peeling peppers?+
Steaming the charred peppers in a bag for 10 minutes traps the moisture, which makes the blackened skin pull away from the flesh easily.
What should I serve this with?+
It is excellent with warm corn tortillas, grilled chicken, or as a creamy accompaniment to grilled meats.
Is the cream supposed to boil?+
Only let it simmer gently; high heat can cause the cream to separate or curdle, ruining the smooth texture of the sauce.
🇲🇽 MXMundo Match
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