Rajas con Crema, Elote, y Queso (Creamy Poblano Peppers and Sweet Corn)

Name: Rajas con Crema, Elote, y Queso (Creamy Poblano Peppers)
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 poblano peppers; 2 tablespoons vegetable oil, divided; 1 ear fresh corn, kernels cut off; 1 tablespoon butter; 1 small onion, sliced; 2 teaspoons chicken bouillon granules; 4.5 ounces Mexican manchego cheese, grated; 0.5 cup heavy whipping cream

Rajas con crema, elote, y queso is a creamy Mexican side dish or taco filling built on roasted poblano peppers, fresh corn, and manchego cheese bound in heavy cream. This quick-cooking classic balances mild pepper heat with sweet corn and rich, tangy cheese.

🌍Mexican

Rajas con Crema, Elote, y Queso (Creamy Poblano Peppers and Sweet Corn)

Total

1h 40m

Servings

4

Difficulty

Hard

Est. Cost

$17–$28

Recipe Source

View original recipe

From Allrecipes

Ingredients

4 poblano peppers

2 tablespoons vegetable oil, divided

1 ear fresh corn, kernels cut off

1 tablespoon butter

1 small onion, sliced

2 teaspoons chicken bouillon granules

4.5 ounces Mexican manchego cheese, grated

0.5 cup heavy whipping cream

8 Ingredients

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Instructions

1
Preheat the oven to 500 degrees F (260 degrees C). Line a baking sheet with aluminum foil.
2
Place poblano peppers on the prepared baking sheet; brush with 1 tablespoon vegetable oil.
3
Roast in the preheated oven for 20 minutes; flip and continue roasting until skins charred and flesh soft, about 20 minutes more.
4
Transfer roasted peppers to a bowl and cover with plastic wrap; steam for 10 to 15 minutes.
5
Bring a saucepan of water to a boil; add corn kernels and cook until soft, about 10 minutes. Drain.
6
Peel and discard pepper skins; remove seeds and stems. Cut peppers into strips.
7
Heat butter and remaining 1 tablespoon vegetable oil in a saucepan over medium heat. Add onion; cook and stir until soft, 5 to 10 minutes. Add pepper strips, corn, and bouillon granules; cook for 3 minutes. Reduce heat to medium-low; stir in Manchego cheese and cream and simmer until cheese melts, about 5 minutes.

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Tips & Notes

Pro tips

Char poblano peppers over an open flame or under a broiler until the skin is fully blackened; this develops depth and makes peeling easier.
Add chicken bouillon to the onions while sautéing so it dissolves evenly and seasons the entire dish.
Don't boil the heavy cream once added—keep heat at medium to avoid curdling; stir gently and constantly.
Taste and adjust salt carefully; manchego and bouillon both contribute saltiness.

Substitutions

Manchego → Oaxaca, asadero, or mild white cheddar (use same amount)
Heavy whipping cream → Mexican crema or sour cream thinned with milk (cream will be slightly thinner)
Fresh corn → thawed frozen corn kernels (avoid canned unless drained thoroughly)
Poblano peppers → mild Anaheim or New Mexico peppers (slightly different flavor profile but similar heat)

Storage & make-ahead

Store covered in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat with a splash of cream.

Common Questions

Can I make rajas con crema ahead of time?

Yes. Prepare and cool the dish, then refrigerate up to 3 days. Reheat gently on the stovetop over low heat, stirring often and adding a splash of cream if it thickens too much.

What's the best way to char poblano peppers?

Hold each pepper directly over a gas flame with tongs, turning until the skin blackens all over (2–3 minutes per side). Place in a plastic bag for 5 minutes to steam, then peel away the charred skin under running water.

Can I substitute the manchego cheese?

Yes. Use Oaxaca, asadero, or mild cheddar in equal amounts. Avoid crumbly cheeses like cotija, which won't melt smoothly into the cream.

Can I use frozen or canned corn?

Yes. Thawed frozen corn works well; canned corn should be drained thoroughly. Fresh corn adds better texture and sweetness if available.

How do I know when the rajas are done?

The cream should be simmering gently and the cheese fully melted, about 8–10 minutes after adding the cream. The poblanos should be tender but still hold their shape.