Entree: Mexico – Puebla – Rajas con crema y elote (Poblano strips with cream and corn)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Ingredients

- 2 tbsp (30 ml) vegetable oil
- 4 large poblano peppers, roasted, peeled, seeded and cut into 1/2-inch (1 cm) strips, approx. 10 oz (280 g) total
- 1 cup (240 ml) creamed corn (canned)
- 1 cup (160 g) fresh corn kernels (from about 2 medium ears), approx. 5 oz (140 g)
- 1 small white onion, thinly sliced, about 5 oz (140 g)
- 2 cloves garlic, minced
- 1/2 cup (120 ml) Mexican crema or full-fat sour cream
- 4 oz (115 g) smoked cheddar, grated
- 1 tbsp (15 ml) fresh lime juice
- 1/2 tsp (1 g) ground ancho chile or mild chile powder
- 1 tsp (6 g) salt
- black pepper, to taste
- 2 tbsp (8 g) chopped cilantro for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Roast the poblanos directly over a gas flame or under a broiler, turning until all sides are blackened and blistered, about 8–10 minutes total. Place in a bowl, cover for 10 minutes to steam, then peel, seed and slice into 1/2-inch (1.27 cm) strips; set aside.
2. Heat the vegetable oil in a 12-inch (30 cm) skillet over medium heat. Add the sliced onion and cook until translucent, 4–5 minutes. Add the garlic and cook 30 seconds until fragrant.
3. Stir in the fresh corn kernels and cook 3–4 minutes until they begin to soften and gain color. Add the creamed corn and bring to a gentle simmer.
4. Reduce heat to low and stir in the Mexican crema (or sour cream), ground ancho chile, and lime juice. Simmer gently 3–4 minutes to meld flavors; do not boil.
5. Add the roasted poblano strips to the skillet and stir to coat in the creamy corn mixture. Cook 2–3 minutes until heated through.
6. Remove from heat and stir in 3 oz (85 g) of the grated smoked cheddar until melted and incorporated. Taste and adjust seasoning with salt and black pepper.
7. Transfer to a serving dish, sprinkle remaining 1 oz (30 g) smoked cheddar on top and garnish with chopped cilantro. Serve warm with tortillas or as a side to grilled meats.

1. Roast the poblanos directly over a gas flame or under a broiler, turning until all sides are blackened and blistered, about 8–10 minutes total. Place in a bowl, cover for 10 minutes to steam, then peel, seed and slice into 1/2-inch strips; set aside.
2. Heat the vegetable oil in a 12-inch (30 cm) skillet over medium heat. Add the sliced onion and cook until translucent, 4–5 minutes. Add the garlic and cook 30 seconds until fragrant.
3. Stir in the fresh corn kernels and cook 3–4 minutes until they begin to soften and gain color. Add the creamed corn and bring to a gentle simmer.
4. Reduce heat to low and stir in the Mexican crema (or sour cream), ground ancho chile, and lime juice. Simmer gently 3–4 minutes to meld flavors; do not boil.
5. Add the roasted poblano strips to the skillet and stir to coat in the creamy corn mixture. Cook 2–3 minutes until heated through.
6. Remove from heat and stir in 3 oz (85 g) of the grated smoked cheddar until melted and incorporated. Taste and adjust seasoning with salt and black pepper.
7. Transfer to a serving dish, sprinkle remaining 1 oz (30 g) smoked cheddar on top and garnish with chopped cilantro. Serve warm with tortillas or as a side to grilled meats.