Rajas con Crema, Elote, y Queso (Creamy Poblano Peppers and Sweet Corn)
Description
This rajas con crema, elote, y queso recipe is a creamy Mexican taco filling made with fresh poblano peppers, sweet corn, heavy cream, and Manchego.
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
•
4 1/2 ounces Mexican manchego cheese, grated
•
1/2 cup heavy whipping cream
Directions
1
Preheat the oven to 500 degrees F (260 degrees C). Line a baking sheet with aluminum foil.
2
Place poblano peppers on the prepared baking sheet; brush with 1 tablespoon vegetable oil.
3
Roast in the preheated oven for 20 minutes; flip and continue roasting until skins charred and flesh soft, about 20 minutes more.
4
Transfer roasted peppers to a bowl and cover with plastic wrap; steam for 10 to 15 minutes.
5
Bring a saucepan of water to a boil; add corn kernels and cook until soft, about 10 minutes. Drain.
6
Peel and discard pepper skins; remove seeds and stems. Cut peppers into strips.
7
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; stir in Manchego cheese and cream and simmer until cheese melts, about 5 minutes.