You’re going to love this traditional vegetarian Mexican recipe. Rajas con crema or roasted poblanos in cream sauce is one of the best poblano peppers recipes. Easy to make and a perfect main or side dish. Vegan and vegetarian recipe options.
4whole fire roasted poblano pepperspeeled, seeded and sliced into strips
2Tablespoonsolive oil
1smallwhite onionhalved and sliced
1/2cupcornfresh, frozen or canned
3clovesof garlicminced
1leaf of epazoteoptional
1/2teaspoonsea salt
3/4cupMexican crema or crème fraiche or vegan crema(more if desired)
Instructions
Fire roast the poblano peppers on the stove or place under the broiler to blacken on all sides. Place in a Ziploc bag or a bowl and cover with plastic wrap or a lid. Allow to "sweat" for 10 minutes then peel away skin, deseed and slice into strips. (You can watch the video on how to roast the poblanos here.)
In a large pan heat the oil then add the onion and a sprinkle of sea salt and sauté until soft. Then add the corn and sauté another 4 minutes. Add the minced garlic and epazote and sauté another 2 minutes. Next add the sliced poblano peppers and mix until well combined.
Add the crema and stir until well combined and warmed through. Next add sea salt and cook another few minutes before tasting and adjusting salt if necessary. Enjoy!