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.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Preheat the oven to 500 degrees F (260 degrees C). Line a baking sheet with aluminum foil.
Place poblano peppers on the prepared baking sheet; brush with 1 tablespoon vegetable oil.
Roast in the preheated oven for 20 minutes; flip and continue roasting until skins charred and flesh soft, about 20 minutes more.
Transfer roasted peppers to a bowl and cover with plastic wrap; steam for 10 to 15 minutes.
Bring a saucepan of water to a boil; add corn kernels and cook until soft, about 10 minutes. Drain.
Peel and discard pepper skins; remove seeds and stems. Cut peppers into strips.
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.
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.
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.
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.
Yes. Use Oaxaca, asadero, or mild cheddar in equal amounts. Avoid crumbly cheeses like cotija, which won't melt smoothly into the cream.
Yes. Thawed frozen corn works well; canned corn should be drained thoroughly. Fresh corn adds better texture and sweetness if available.
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.
