Rajas con Crema

Ingredients

• 6 poblano peppers
• 2 tablespoons unsalted butter
• 1 white onion, thinly sliced
• 2 cloves garlic, minced
• 1 cup corn kernels, fresh or frozen
• 1 cup Mexican crema
• 4 ounces queso Oaxaca, shredded
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon ground cumin
• 2 tablespoons fresh cilantro, chopped

Method

1. 1

   Char the poblano peppers directly over a gas burner or under a broiler, turning occasionally, until the skins are blistered and blackened on all sides.

   10:00 · Char poblanos
2. 2

   Transfer the charred poblanos to a bowl, cover with plastic wrap, and let steam to loosen the skins.

   10:00 · Steam peppers
3. 3

   Peel the blackened skins off the poblanos, remove the stems and seeds, and slice the flesh into thin strips.

4. 4

   Melt the butter in a 9-inch skillet over medium heat. Add the sliced onion and cook, stirring occasionally, until softened and lightly golden.

   8:00 · Cook onion
5. 5

   Add the garlic and corn kernels to the skillet and cook, stirring, until the corn is just tender.

   3:00 · Cook corn and garlic
6. 6

   Add the poblano strips, salt, black pepper, and cumin to the skillet and stir to combine.

7. 7

   Reduce the heat to low, pour in the crema, and stir gently to coat the vegetables. Simmer until warmed through and slightly thickened.

   5:00 · Simmer in crema
8. 8

   Sprinkle the shredded queso Oaxaca over the mixture and stir until melted and creamy.

   2:00 · Melt cheese
9. 9

   Remove from heat, garnish with chopped cilantro, and serve warm.