Poblano , corn , Sour Cream
Best for: A creamy, mild side for tacos and grilled meats.
Rajas con crema — roasted poblano strips simmered with onion, corn, and cream — is the gentle, rich side that balances a spicy table. Roasting the poblanos on the grill deepens their flavor before the skillet finish.
Grill: Direct high heat for charring peppers, then direct medium heat for the skillet. Equipment: Grill, 10- or 12-inch cast-iron skillet, tongs, covered bowl.
Ingredients
Total: 45 minutes.
- 4 poblano peppers
- 1 tablespoon neutral oil
- 1 medium white onion, thinly sliced
- 2 garlic cloves, minced
- 1 cup corn kernels (1 large ear, or frozen and thawed)
- 3/4 cup Mexican crema or sour cream
- 1/4 cup whole milk
- 1/2 cup shredded Monterey Jack cheese
- 3/4 teaspoon fine table salt
Directions
Char the poblanos over direct high heat, turning often, for 8–10 minutes, until blackened all over.
Place the peppers in a covered bowl for 10 minutes to steam. Peel off the skins, remove the seeds, and slice the flesh into strips (rajas).
Heat the cast-iron skillet over medium heat, add the oil, and cook the onion for about 5 minutes, until soft.
Add the garlic and corn and cook for 2 minutes, stirring.
Add the rajas, crema, milk, and salt. Simmer for 3–4 minutes, until slightly thickened.
Stir in the cheese until melted and serve warm, as a side or a taco filling.
Grilling tip: Steaming the charred poblanos in a covered bowl loosens the skins so they slip off without rinsing away flavor.
