Rajas Poblanas con Crema y Elote (Charred Poblano Strips with Cream and Corn)

Name: Rajas Poblanas con Crema y Elote (Charred Poblano Strips with Cream and Corn)
Yield: Serves 4
Cuisine: Latin America & Caribbean, Mexican
Ingredients: 1 pound (3 to 4), poblano chiles, stemmed, halved, and seeded; 2 tablespoons, unsalted butter; ½ , white onion, sliced through root end ¼ inch thick; 2 , garlic cloves, minced; ¾ cup fresh or, frozen corn; ½ teaspoon, table salt; ¼ teaspoon, pepper; ¾ cup, Mexican crema

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Appears in Cook's Illustrated July/August 2022

Main Courses

Latin America & Caribbean

Revel in strips of roasty, slightly spicy chiles napped with velvety crema.

SERVES4

TIME50 minutes

Rajas Poblanas con Crema y Elote (Charred Poblano Strips with Cream and Corn)

WHY THIS RECIPE WORKS

To make rajas poblanas con crema y elote, a Mexican favorite that features tender strips of roasted chiles, sliced onion, and corn cooked with crema, we started by broiling poblanos until they were completely charred and then wrapping them ...

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