Creamed Rajas

Name: Creamed Rajas
Ingredients: 3 tablespoons vegetable oil; 1 medium white onion, thinly sliced; 2 cups fresh corn kernels (from 2 ears); 6 poblano chiles, charred (see page 35), peeled, stemmed, seeded, and cut into strips; 1/4 cup heavy cream; 1/4 cup Mexican crema (page 70) or creme fraiche; 1/2 cup shredded Oaxaca cheese or mozzarella cheese; Salt and freshly ground black pepper

8 ingredients

11 steps

Ingredients

3 tablespoons vegetable oil
1 medium white onion, thinly sliced
2 cups fresh corn kernels (from 2 ears)
6 poblano chiles, charred (see page 35), peeled, stemmed, seeded, and cut into strips
1/4 cup heavy cream
1/4 cup Mexican crema (page 70) or creme fraiche
1/2 cup shredded Oaxaca cheese or mozzarella cheese
Salt and freshly ground black pepper

Directions

1

Heat the oil in a large heavy skillet over medium heat.
2

Add the onion and saute for 5 minutes, or until translucent.
3

Add the corn kernels and cook for an additional 3 minutes.
4

Add the chile strips to the corn mixture and cook for 5 minutes, or until the corn is tender.
5

Add the heavy cream and crema and cook for 8 minutes, or until bubbling.
6

Add the cheese and stir until melted and smooth.
7

Season the rajas to taste with salt and pepper.
8

Serve hot.
9

(The rajas can be made 1 day ahead.
10

Cool, cover, and refrigerate.
11

Stir over medium heat until hot before serving.)