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

This rajas con crema, elote, y queso recipe is a creamy Mexican taco filling made with fresh poblano peppers, sweet corn, heavy cream, and Manchego.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 30 mins
• Calories: 347 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat the oven to 500 degrees F (260 degrees C). Line a baking sheet with aluminum foil.

Step 2

Transfer roasted peppers to a bowl and cover with plastic wrap; steam for 10 to 15 minutes.

Step 3

Place poblano peppers on the prepared baking sheet; brush with 1 tablespoon vegetable oil.

Step 4

Roast in the preheated oven for 20 minutes; flip and continue roasting until skins charred and flesh soft, about 20 minutes more.

Step 5

Bring a saucepan of water to a boil; add corn kernels and cook until soft, about 10 minutes. Drain.

Step 6

Peel and discard pepper skins; remove seeds and stems. Cut peppers into strips.

Step 7

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