Rajas con crema
- 4 tablespoons oil
- 1 onion, sliced thinly
- 8 cups poblano pepper strips (fresh, roasted, or frozen)
- 1 cup yellow corn kernels (fresh or frozen)
- 2 cans (about 2 cups) evaporated milk
- 2 packages (380 g) cream cheese, at room temperature
- 3 tablespoons chicken bouillon powder (or seasoning of choice)
Method
1. Cook the vegetables:
Heat the corn oil in a large skillet. Sauté the sliced onion until translucent. Add the poblano strips and corn kernels and cook for about 5–7 minutes, stirring occasionally.
2. Prepare the creamy sauce:
In a blender, combine the evaporated milk, cream cheese, and chicken bouillon powder. Blend until smooth.
3. Combine:
Pour the creamy mixture over the cooked poblano strips and corn in the skillet. Cook over medium heat, stirring occasionally, until the sauce thickens slightly (about 5 minutes).
4. Serve:
Serve hot as a creamy vegetable dish on its own.
Tips:
• For extra flavor, you can roast the poblanos yourself before slicing — it gives a smokier taste.
• You can also garnish with a sprinkle of fresh cilantro or chopped green onions for color and freshness.
• If you like it a bit spicier, add ½–1 teaspoon of chopped jalapeño with the onions.
