Rajas con Crema

Ingredients

• 6poblano chiles — roasted, peeled, seeded, and cut into strips
• 1white onion — thinly sliced
• 2 cupscorn kernels — fresh off the cob
• 1 cupcrema mexicana
• 200 g (7 oz)queso Oaxaca or panela — torn or cubed
• 3 tbspbutter or neutral oil
• 1 tspfine salt

Method

1. Begin by roasting the 6 poblano chiles directly over an open flame or under a broiler until their skins are charred and blistered on all sides. Once charred, place them in a bowl and cover with a kitchen towel or plastic wrap to steam for about 10 minutes. This will make it easier to peel off the skins.
2. While the chiles are steaming, slice 1 white onion into thin strips. Set aside. Once the chiles have steamed, peel off the charred skin, remove the seeds, and cut them into strips similar in size to the onion.
3. In a large skillet, heat 3 tablespoons of butter or neutral oil over medium heat. Add the sliced onion and sauté until it becomes translucent and sweet, about 5 minutes. The onion should be soft but not browned.
4. Add the 2 cups of corn kernels to the skillet and stir to combine with the onions. Cook for another 3 minutes, allowing the corn to heat through and slightly caramelize, enhancing its natural sweetness.
5. Add the poblano strips to the skillet, turning them gently to coat with the onion and corn mixture. Cook for about 5 minutes, or until the chiles are just tender and still bright green. This ensures they maintain their vibrant color and fresh flavor.
6. Reduce the heat to low and stir in 1 cup of crema mexicana, allowing it to meld with the vegetables. Tear 200 g (7 oz) of queso Oaxaca or panela into strips or small pieces and add to the skillet, stirring until the cheese begins to melt and becomes creamy.
7. Season the mixture with 1 teaspoon of fine salt, adjusting to taste. Stir everything together until the cheese is fully melted and the mixture is creamy and well-combined. Serve the Rajas con Crema warm, as a side dish to accompany your main meal.