Rajas con Crema, Elote, y Queso (Creamy Poblano Peppers and Sweet Corn) recipe

All Recipes Best Recipe Side Dish Vegetables Corn

Ingredients

4 poblano peppers
2 tablespoons vegetable oil, divided
1 ear fresh corn, kernels cut off
1 tablespoon butter
1 small onion, sliced
2 teaspoons chicken bouillon granules
½ cup heavy whipping cream
4 ½ ounces Mexican manchego cheese, grated

Nutrition Info

346.8 calories
carbohydrate: 13 g
cholesterol: 71.3 mg
fat: 29.1 g
fiber: 3.8 g
protein: 9.2 g
saturatedFat: 14.4 g
servingSize: -
sodium: 674 mg
sugar: 4.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 500 degrees F (260 degrees C). Line a baking sheet with aluminum foil and add poblano peppers. Brush peppers with 1 tablespoon vegetable oil.

  2. Roast poblano peppers in the preheated oven for 20 minutes, flip and continue roasting until skin is charred and flesh is soft, about 20 minutes more.

  3. Place roasted peppers in a bowl and cover with plastic wrap, let steam for 10 to 15 minutes. Carefully remove plastic wrap and peel the skins from the peppers and remove seeds and stems. Cut peppers into strips.

  4. Bring a pot of water to a boil, cook corn kernels until soft, about 10 minutes. Drain.

  5. Heat 1 tablespoon vegetable oil and butter in a saucepan over medium heat, cook and stir onion until soft, 5 to 10 minutes. Add poblano pepper strips and corn, season with chicken bouillon granules and cook for 3 minutes. Reduce heat to medium-low and stir in cream and manchego cheese, simmer until cheese melts, about 5 minutes.

Recipe Yield

4 servings

Recipe Note

Roasted poblano peppers and sweet corn kernels simmered in a sauce made with cream and Mexican cheese. A deliciously easy Mexican staple.

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