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

Roasted poblano peppers and sweet corn kernels simmered in a sauce made with cream and Mexican cheese. A deliciously easy Mexican staple.

Step: 1

Preheat oven to 500 degrees F (260 degrees C). Line a baking sheet with aluminum foil and add poblano peppers. Brush peppers with 1 tablespoon vegetable oil.

Step: 2

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

Step: 3

Place roasted peppers in a bowl and cover with plastic wrap; let steam for 10 to 15 minutes. Carefully remove plastic wrap and peel the skins from the peppers and remove seeds and stems. Cut peppers into strips.

Step: 4

Bring a pot of water to a boil; cook corn kernels until soft, about 10 minutes. Drain.

Step: 5

Heat 1 tablespoon vegetable oil and butter in a saucepan over medium heat; cook and stir onion until soft, 5 to 10 minutes. Add poblano pepper strips and corn; season with chicken bouillon granules and cook for 3 minutes. Reduce heat to medium-low and stir in cream and manchego cheese; simmer until cheese melts, about 5 minutes.

Per Serving: 347 calories; protein 9.2g; carbohydrates 13g; fat 29.1g; cholesterol 71.3mg; sodium 674mg.