Nutari
Rajas Poblanas with Crema and Corn
Silky roasted poblano strips simmered in Mexican cream sauce with sweet corn and fresh cheese for a comforting vegetable side or main.
280kcal
10gProtein
22gCarbs
17gFat
3gFibre
Ingredients
- 6 poblano peppers
- 200g corn kernels
- 200ml Mexican crema (or sour cream thinned with milk)
- 150g Oaxaca cheese, cubed
- 1 white onion, sliced
- 3 garlic cloves, minced
- 2 tbsp vegetable oil
- salt and white pepper to taste
- fresh epazote or cilantro
Method
- Roast poblanos over flame until charred, steam briefly, peel, and cut into strips.
- Heat oil and sauté onion and garlic until fragrant.
- Add poblano strips and corn, cooking for 5 minutes.
- Stir in crema and cook gently until sauce slightly thickens (3-4 minutes).
- Fold in cheese cubes and season with salt and white pepper.
- Serve garnished with fresh epazote or cilantro.
AI-generated recipe — cook foods to safe internal temperatures and check ingredients for allergens. Nutrition is a per-serving estimate.
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