A dish from central and southern Mexico pairing the pre-Hispanic practice of fire-roasting chiles with cream introduced after the Spanish brought dairy cattle, per regional culinary records.
Soft ribbons of smoky poblano slip through a cool, tangy blanket of cream, punctuated by sweet pops of corn. The heat is gentle and rounded, the texture lush and spoonable.
Roasting deepens the poblano's flavor while the cream's fat tames its capsaicin heat, producing a mellow, balanced richness. Warming rather than boiling the crema keeps it from curdling into a grainy sauce.
Variations
with corn (con elote), with mushrooms, vegan with cashew cream, used as taco or quesadilla filling
On the Palate
Where Rajas con Crema sits in the Mexican flavor cloud
Ingredients
Serves 4How it's made
8 steps · 15 min
- 18 min
Roast the poblano chiles over a flame until the skins blister and blacken.
Watch outChar the skins until blistered and blackened all over — that full blister is what loosens the skin and builds the roasted flavor.
- 26 min
Sweat them in a covered bowl, then peel, seed, and slice into thin strips.
- 35 min
Slice the onion thinly and saute in butter until soft and translucent.
- 44 min
Add the poblano strips and corn kernels and cook until heated through.
- 53 min
Pour in the Mexican crema and let it warm gently without boiling.
Watch outWarm the crema through gently and never let it boil — a bubble too far and it curdles into a grainy sauce.
- 62 min
Stir in a handful of grated cheese until it melts into the sauce.
- 73 min
Season with salt and simmer briefly until creamy and coating.
- 82 min
Serve warm with corn tortillas or alongside rice and grilled meats.
