Rajas Con Crema y Elote (Roasted Poblano with Corn & Mexican Crema)
Keep it simple and delicious with this recipe for rajas con crema!
Servings 6 Servings
Ingredients
- 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
Instructions
- 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
Notes
If you have an air fryer, air fry washed poblano peppers at 400 degrees for 7-10 minutes, turning over halfway through the cooking time. Place in a plastic bag for 10 minutes. Then remove blistered skins, stems and seeds before slicing into rajas.