Description
Enjoy the rich flavors of Mexico with this creamy, smoky dish featuring roasted poblano peppers, sweet corn, and a mild cream sauce. Perfect with warm corn tortillas!
Ingredients
Scale
- 4 large poblano chiles
- 2 tablespoons cooking oil
- 1 cup onion, sliced
- 3 garlic cloves, finely chopped
- 1 cup fresh, canned, or frozen corn
- ½ cup crema Mexicana, or crème fraîche
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- 2/3 cup queso fresco, cubed
- corn tortillas for serving
Instructions
- Roast poblanos over an open flame until charred on all sides (do not let them turn to ash). Transfer to a clean plastic bag and seal. Let them steam for at least 10 minutes. Remove from bag and scrape off charred skin with knife. Remove seeds and veins and slice into strips.
- Heat oil in a large skillet over medium heat. Add onion and garlic. Cook until translucent, about 3 minutes.
- Add poblano strips and corn. Cook for 12 minutes, stirring frequently.
- Decrease heat to low and stir in cream. Season with salt and pepper. Simmer for 5 minutes.
- Add cheese. Cover and remove from heat. Let cheese soften for 5 minutes.
- Serve with warm corn tortillas.