I had this dish over a year ago at a catered work event. It was phenomenal. So much so that I went back for seconds… and thirds. Not my usual MO. I scoured the internet and my plethora of cookbooks for a recipe and was largely unsuccessful. I found a few that were good. But not the same level of oh-my-word at the original.
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There is just something about roasted chilies. And corn. And cream…
Creamy Poblano Pepper Strips with Corn (Rajas)
Cuisine: Mexican
Author:
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
- 6 fresh poblano chilies, chared, peeled and seeded, and cut into 1/4 -1-2″ strips
- 1-3 T vegetable or olive oil
- 1 medium white onion, diced
- 2 ears corn, kernels removed
- 1/4 c heavy cream or whole milk
- 1/4 c Mexican crema , creme fraiche, or plain Greek yogurt
- 1/2 c crumbled feta cheese
- salt and fresh ground black pepper
Instructions
- Heat oil in heavy large skillet over medium heat. Add the onion to hot oil and saute until translucent, about 5 minutes. Add the corn and cook for an additional 3 minutes.
- Add the poblano strips to the onion and corn mixture and saute until the corn is tender, ~ 5 minutes. Add the Greek yogurt and cook until bubbling then add the cheese and stir until melted and smooth.
- Season with salt and pepper, to taste.
