Creamy Poblano Peppers with Sweet Corn and Cheese: Rajas con Crema, Elote y Queso
Rajas con Crema, Elote y Queso, or Creamy Poblano Peppers with Sweet Corn and Cheese, is a classic and comforting Mexican dish that’s incredibly easy to make. It’s a delightful combination of smoky roasted poblano peppers, sweet corn kernels, creamy sauce, and melty cheese. This recipe is perfect as a side dish, a filling for tacos or quesadillas, or even as a vegetarian main course served with warm tortillas. The mild heat from the poblano peppers is balanced beautifully by the sweetness of the corn and the richness of the cream. Let’s dive into the details of preparing this delicious dish!
What are Rajas?
“Rajas” simply means strips in Spanish. In culinary terms, it refers to strips of roasted poblano peppers. Poblanos are mild chili peppers, typically dark green, that have a slightly smoky and fruity flavor when roasted. Roasting the peppers is essential as it softens the skin, making it easy to peel off, and enhances the pepper’s natural flavors. The smoky character of the roasted poblano is a crucial element in achieving the authentic taste of Rajas con Crema.
Why This Recipe Works
This recipe works because it combines simple ingredients in a way that maximizes flavor. The roasting of the poblano peppers is key, as it brings out their smoky sweetness. The sweet corn adds a delightful counterpoint to the slight heat of the peppers, while the creaminess of the sauce binds everything together. Finally, the cheese adds a touch of richness and melty goodness that makes this dish irresistible.
Here’s a breakdown of why each component is important:
* **Poblano Peppers:** Roasting them creates a smoky, slightly sweet flavor.
* **Sweet Corn:** Adds sweetness and texture.
* **Cream:** Creates a rich and luxurious sauce.
* **Cheese:** Provides melty, savory goodness.
* **Onion and Garlic:** Aromatics that add depth of flavor.
Ingredients You’ll Need
Here’s a list of the ingredients you’ll need to make Rajas con Crema, Elote y Queso:
* **Poblano Peppers:** 4-6 medium-sized poblano peppers
* **Sweet Corn:** 2 cups of fresh or frozen corn kernels (if using frozen, thaw them first)
* **Onion:** 1/2 medium-sized white or yellow onion, finely chopped
* **Garlic:** 2 cloves garlic, minced
* **Mexican Crema or Sour Cream:** 1 cup
* **Queso Oaxaca or Monterey Jack Cheese:** 1 cup, shredded (Queso Oaxaca is ideal for its melting properties)
* **Butter or Olive Oil:** 2 tablespoons
* **Salt and Pepper:** To taste
* **Optional:** A pinch of ground cumin or chili powder for extra flavor
* **Optional:** Fresh cilantro, chopped, for garnish
Step-by-Step Instructions
Follow these detailed steps to create the perfect Rajas con Crema, Elote y Queso:
**Step 1: Roast the Poblano Peppers**
There are several ways to roast poblano peppers:
* **Oven Broiler:** Preheat your oven’s broiler. Place the poblano peppers on a baking sheet lined with foil. Broil the peppers, turning them every few minutes, until the skin is blackened and blistered on all sides. This usually takes 10-15 minutes.
* **Gas Stovetop:** Place the poblano peppers directly over the open flame of a gas burner. Turn the peppers frequently until the skin is blackened and blistered on all sides. This usually takes 5-10 minutes per pepper.
* **Grill:** Preheat your grill to medium-high heat. Place the poblano peppers on the grill grates and grill, turning them frequently, until the skin is blackened and blistered on all sides. This usually takes 10-15 minutes.
**Step 2: Steam the Peppers**
Once the peppers are roasted, place them in a heat-safe bowl and cover tightly with plastic wrap or place them in a zip-top bag. This steams the peppers, making it easier to peel off the skin. Let the peppers steam for at least 10-15 minutes.
**Step 3: Peel, Seed, and Devein the Peppers**
After steaming, carefully peel the blackened skin off the peppers. Use your fingers or a paring knife to gently scrape away the skin. Be careful, as the peppers will still be warm. Once peeled, cut off the stem end and slice the peppers open. Remove the seeds and veins from inside the peppers. This will reduce the heat level of the peppers. Discard the skin, seeds, and veins.
**Step 4: Slice the Peppers into Strips**
Slice the peeled and seeded poblano peppers into strips, about 1/4 to 1/2 inch wide. These strips are the “rajas.” Set them aside.
**Step 5: Sauté the Onion and Garlic**
In a large skillet or sauté pan, melt the butter or heat the olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic.
**Step 6: Add the Corn and Rajas**
Add the sweet corn kernels and the sliced poblano pepper strips (rajas) to the skillet. Cook, stirring occasionally, until the corn is heated through and the peppers are slightly softened, about 5-7 minutes.
**Step 7: Stir in the Cream**
Reduce the heat to low. Stir in the Mexican crema (or sour cream). Mix well to combine all the ingredients. Season with salt and pepper to taste. If desired, add a pinch of ground cumin or chili powder for extra flavor. Simmer gently for a few minutes to allow the flavors to meld together.
**Step 8: Add the Cheese**
Sprinkle the shredded Queso Oaxaca (or Monterey Jack cheese) over the top of the mixture in the skillet. Cover the skillet and cook until the cheese is melted and bubbly, about 2-3 minutes.
**Step 9: Garnish and Serve**
Remove the skillet from the heat. Garnish with fresh chopped cilantro, if desired. Serve the Rajas con Crema, Elote y Queso hot. It’s delicious on its own, as a side dish, or as a filling for tacos, quesadillas, or enchiladas.
Tips and Variations
* **Spice Level:** Poblano peppers are generally mild, but their heat can vary. If you’re concerned about the heat, be sure to remove all the seeds and veins from the peppers before slicing them. You can also add a pinch of chili powder or a diced jalapeño pepper (with seeds removed for less heat) for extra spice.
* **Cheese Options:** Queso Oaxaca is the traditional choice for this dish because it melts beautifully and has a mild, slightly tangy flavor. However, Monterey Jack, Asadero, or even a mild cheddar cheese can be used as substitutes.
* **Corn Options:** Fresh corn kernels are always the best choice, but frozen corn works well too. If using canned corn, be sure to drain it well before adding it to the skillet.
* **Cream Options:** Mexican crema is a slightly thinner and tangier version of sour cream. If you can’t find Mexican crema, sour cream or even crème fraîche can be used as a substitute. Full-fat cream cheese (cut into small cubes and stirred in at the end) adds a particularly rich flavor, but stir gently and don’t overcook or it may separate.
* **Vegetarian/Vegan Options:** To make this dish vegan, use a plant-based sour cream alternative and a vegan cheese substitute. Also, use olive oil instead of butter.
* **Make Ahead:** You can roast and peel the poblano peppers a day ahead of time. Store them in an airtight container in the refrigerator until ready to use. You can also chop the onion and garlic ahead of time.
* **Serving Suggestions:** This dish is incredibly versatile. Serve it with warm tortillas for tacos or quesadillas. Use it as a filling for enchiladas or burritos. Serve it as a side dish with grilled chicken, steak, or fish. Top nachos or baked potatoes with it. Mix it into scrambled eggs for a flavorful breakfast. Serve it as a warm dip with tortilla chips.
* **Additions:** For a more substantial meal, consider adding shredded cooked chicken or chorizo to the dish.
* **Roasting Alternatives:** If you don’t have a gas stove or don’t want to use your broiler, you can roast the poblano peppers in a cast-iron skillet on the stovetop. Heat the skillet over medium-high heat and place the peppers in the dry skillet. Cook, turning frequently, until the skin is blackened and blistered. This method may take a bit longer than the other methods.
How to Store Leftovers
Leftover Rajas con Crema, Elote y Queso can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it up in a skillet over medium heat, stirring occasionally, until heated through. You can also microwave it in short intervals, stirring in between, until heated through.
Serving Suggestions
This versatile dish can be enjoyed in many ways:
* **Tacos:** Warm corn or flour tortillas and fill them with the Rajas con Crema. Add your favorite toppings like salsa, guacamole, and pickled onions.
* **Quesadillas:** Spread the Rajas con Crema on a tortilla, sprinkle with extra cheese, fold in half, and cook in a skillet until the cheese is melted and the tortilla is golden brown.
* **Enchiladas:** Fill corn tortillas with the Rajas con Crema, roll them up, place them in a baking dish, cover with enchilada sauce and cheese, and bake until bubbly.
* **Side Dish:** Serve it as a side dish alongside grilled meats, poultry, or fish.
* **Dip:** Serve warm with tortilla chips for a flavorful appetizer.
* **Omelet Filling:** Add it to omelets or scrambled eggs for a delicious breakfast or brunch.
Equipment
* Baking sheet (for roasting peppers in the oven)
* Tongs (for turning peppers while roasting)
* Heat-safe bowl or zip-top bag (for steaming peppers)
* Large skillet or sauté pan
* Knife and cutting board
Nutritional Information (Approximate)
*Note: Nutritional information is approximate and will vary depending on the specific ingredients used.*
Per Serving (estimated, based on 6 servings):
* Calories: 250-350
* Fat: 15-25g
* Saturated Fat: 8-15g
* Cholesterol: 50-75mg
* Sodium: 300-500mg
* Carbohydrates: 15-25g
* Fiber: 3-5g
* Sugar: 5-10g
* Protein: 8-12g
FAQ
* **Can I use canned corn instead of fresh or frozen?** Yes, you can use canned corn. Drain it well before adding it to the skillet.
* **How do I make this dish spicier?** You can add a pinch of chili powder or a diced jalapeño pepper (with seeds removed for less heat) for extra spice.
* **Can I make this dish ahead of time?** Yes, you can roast and peel the poblano peppers a day ahead of time. Store them in an airtight container in the refrigerator until ready to use. You can also chop the onion and garlic ahead of time. The completed dish can be made 1-2 days ahead and reheated.
* **What kind of cheese is best?** Queso Oaxaca is the traditional choice, but Monterey Jack, Asadero, or even a mild cheddar cheese can be used.
* **Is this dish vegetarian?** Yes, this dish is vegetarian.
Enjoy making and eating this delicious Creamy Poblano Peppers with Sweet Corn and Cheese (Rajas con Crema, Elote y Queso)!