Rajas con Crema, Elote, y Queso (Creamy Poblano Peppers and Sweet Corn)
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
- ½ cup heavy whipping cream
- 4 ½ ounces Mexican Manchego cheese, grated
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Instructions
- Preheat the oven to 500 degrees F (260 degrees C). Line a baking sheet with aluminum foil.
- Place poblano peppers onto the prepared baking sheet; brush with 1 tablespoon vegetable oil. Roast in the preheated oven for 20 minutes, then flip and continue roasting until the skin is charred and the flesh is soft, about 20 more minutes.
- Transfer roasted peppers to a bowl and cover with plastic wrap; steam for 10 to 15 minutes.
- Bring a pot of water to a boil; add corn kernels and cook until soft, about 10 minutes. Drain.
- Remove peppers from bowl, peel and discard the skins, and 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 and stir in cream and Manchego cheese; simmer until cheese melts, about 5 minutes.
Source
Original recipe: View Original