Rajas con crema! Add sautéed onion, serrano pepper and toasted corn, even better! Honestly, the hardest part of this recipe is peeling and cleaning those roasted poblano peppers. You can use frozen corn, but that fresh corn adds more crunch and fresh flavors. Don’t skip the toasting of the corn. If you can grill the corn, even better! How do you enjoy rajas con crema? On a warm tortilla, a tostada, homemade chips or as a garnish for your favorite tacos.
It’s perfectly fine to take short cuts when necessary!
If you already have canned corn and green chiles in a can, you can recreate this recipe and it will still be tasty. I don’t ever want you to feel that you cannot prepare any recipe because it specifically lists fresh corn. Of course, I will always list my first choice on the ingredients list to yield a better recipe in the end. canned corn can be toasted as well. It adds more levels of flavor and texture. Some markets even carry whole roasted green chiles that work great. Can’t find Mexican crema? No worries. Simply mix equal parts heavy cream and sour cream with a pinch of salt. Whisk until creamy and let sit covered at room temperature for a few hours. Sooo Delicious!
Take your rajas to the next level with a few add ins!
Are you like me and over buy some ingredients thinking you are going to cook all your favorite foods in two days? Lol!
Something happens to me at the grocery store when I see those fresh displays of corn, chile peppers and tomatoes! I begin to visual meals in my head and they include grilled corn with lots of different salsa, ha, ha, ha! Then days like this happen where I need to use up that corn and have excess peppers and here we go. Delicious, spontaneous recipe. I love it!
It’s been fifteen years now since I started sharing recipes inspired by mom and family in Mexico!
I was asked to teach Mexican cooking classes back in 2007. The recipes were long and detailed and I was so nervous I was shaking! Literally shaking! That whole experience, although I did not know it then, was getting me ready for what was to come. SOCIAL MEDIA INFLUENCER! Being in front of the camera is my my favorite place to be, but I am not shaking in my boots anymore. For me, the images and video clips of the recipe being prepared is way more important than what I am wearing or how my hair looks, lol!
Being a social media influencer has it’s perks!
There are many perks to being a social media influencer, that is for sure! Big brands will ship you product for campaigns and most are very generous. What do I do with all the extra food? I get that question all of the time. Typically, I donate or share extra ingredients with friends and sometimes with complete strangers. Many products are offered to me on a weekly basis, but that doesn’t mean I will accept everything. If it a product or ingredient that I don’t typically use in my everyday cooking, I will pass. Why stress myself out in trying to create content with something that is unfamiliar to me? My schedule is already pretty full these days. Stay focused on what you know, that is how I feel.
How I typically approach preparing any recipe
First thing I do is write down a quick draft of the recipe. Browse my kitchen and pantry for ingredients. Gather ingredients. Measure exact quantities. Set my table where I plan to shoot. Make sure my stovetop is clean and uncluttered. GO FOR IT! STEP BY STEP! Then after the shoot, comes the clean up, lol! It’s part of the job. I love it.
Fresh corn off the cob!
Roasted poblano strips, Rajas!
If you have never tried toasting the fresh corn, you must!
Don’t rush through the saute! Let the onions start to caramelize a little. So much more flavor!
Then it all comes together!
Layers of flavors and textures!
Hope you thought ahead and already had some warm tortillas ready!
Simple ingredients are the best recipes!
Rajas Con Crema y Elote (Roasted Poblano with Corn & Mexican Crema)
- 3 large ears fresh corn
- 3 tbsps avocado oil
- 1 medium white onion
- 1 large serrano pepper
- 4 large poblano peppers previously roasted
- 15 oz Mexican Crema
- Salt n Pepper to taste
- In a large skillet at medium heat, add all of the corn and spread it out evenly. After a few minutes the corn will begin to toast and pop slightly. Continue toasting for a few minutes, stirring as needed. Pour in 2 teaspoons of oil, just to coat the corn lightly. Continue toasting until the corn begins to caramelize in some spots. Remove from the heat.
- In another large skillet, preheat 1 1/2 tbsps. of avocado oil at medium heat for a few minutes. After a few minutes, add the onions and serrano pepper. Season lightly with salt and pepper. Saute for 5 minutes.
- Mix in all of the corn and roasted poblano strips. Stir well to combine. Again, season lightly with salt and pepper. Pour in the Mexican crema. Stir well to combine. Lower the heat to below medium. Taste for salt and continue cooking for 6-7 minutes or until crema becomes thicker. Serve right away as a taco filling, tostada topping or as an appetizer with homemade chips!
- If you really want to take it over the top, you can sprinkle on some precooked pork chorizo, grilled shrimp and a good melting cheese! Taste delicious with any grilled meats or leave as a meatless option