Creamed Rajas

Name: Creamed Rajas
Yield: makes 2 cups
Ingredients: 3 tablespoons vegetable oil; 1 medium white onion, thinly sliced; 2 cups fresh corn kernels (from 2 ears); 6 poblano chiles, charred (see page 35), peeled, stemmed, seeded, and cut into strips; 1/4 cup heavy cream; 1/4 cup Mexican crema (page 70) or crème fraîche; 1/2 cup shredded Oaxaca cheese or mozzarella cheese; Salt and freshly ground black pepper

December 20, 2011

A great filling for tacos or topping for any grilled meat, these creamy poblano strips (rajas) showed up on the table a few times a week while I was growing up. You can cream virtually any chile, but mild poblanos add the perfect amount of spice to any dish. My favorite pairing is with sweet Torta de Elote (page 153).

Recipe notes

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