Name: Rajas con Crema, Elote, y Queso (Creamy Poblano Peppers and Sweet Corn)
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Poblano peppers - 4; Vegetable oil, divided - 2 tablespoons; Fresh corn, kernels cut off - 1 ear; Butter - 1 tablespoon; Onion, sliced - 1 small; Chicken bouillon granules - 2 teaspoons; Heavy whipping cream - ½ cup; Mexican Manchego cheese, grated - 4 ½ ounces

Ingredients for - Rajas con Crema, Elote, y Queso (Creamy Poblano Peppers and Sweet Corn)

1. Poblano peppers 4

2. Vegetable oil, divided 2 tablespoons

3. Fresh corn, kernels cut off 1 ear

4. Butter 1 tablespoon

5. Onion, sliced 1 small

6. Chicken bouillon granules 2 teaspoons

7. Heavy whipping cream ½ cup

8. Mexican Manchego cheese, grated 4 ½ ounces

How to cook deliciously - Rajas con Crema, Elote, y Queso (Creamy Poblano Peppers and Sweet Corn)

1 . Stage

Preheat the oven to 500 degrees F (260 degrees C). Line a baking sheet with aluminum foil.

2 . Stage

Place poblano peppers onto the prepared baking sheet; brush peppers with 1 tablespoon vegetable oil.

3 . Stage

Roast in the preheated oven for 20 minutes, then flip and continue roasting until the skin is charred and the flesh is soft, about 20 more minutes.

4 . Stage

Transfer roasted peppers to a bowl and cover with plastic wrap; let steam for 10 to 15 minutes.

5 . Stage

While the peppers are steaming, bring a pot of water to a boil. Add corn kernels and cook until soft, about 10 minutes. Drain.

6 . Stage

Carefully remove plastic wrap from the pepper bowl. Peel and discard pepper skins; remove seeds and stems. Cut peppers into strips.

7 . Stage

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 the heat to medium-low and stir in cream and Manchego cheese. Simmer until cheese melts, about 5 minutes.