Poblano Strips in Cream (Rajas con Crema)
Rajas con crema Say it: RAH-hahs con KREH-mah
Rajas con crema is a classic side dish from central Mexico, particularly loved in Puebla and surrounding areas. Mild roasted poblano chiles are cut into strips and simmered with sweet onion, fresh corn kernels, and Mexican crema to create a smoky, creamy, and gently spicy comfort food. It is commonly served at family gatherings, casual meals, and fiestas, either as a side to grilled meats or as a filling for tacos and quesadillas. The sweetness of the corn balances the mild heat of the poblanos while the cream brings everything together in a silky sauce.
Poblano Strips in Cream (Rajas con Crema)
Rajas con crema
Pronounced RAH-hahs con KREH-mah
- Serves
- 4
- Prep
- 25 min
- Cook
- 20 min
- Total
- 45 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Roast the poblano chiles over an open flame, under the broiler, or on a comal, turning frequently until the skin is completely blackened and blistered, 8–10 minutes.
Place the roasted chiles in a bowl, cover tightly with plastic wrap or a plate, and let them steam for 10 minutes to loosen the skins.
Peel off and discard the charred skins, remove the stems and seeds, and cut the flesh into thin strips about ½ inch (1 cm) wide. Set aside.
Heat the oil in a large skillet over medium heat. Add the sliced onion and cook, stirring often, until softened and just beginning to turn golden, about 6 minutes.
Add the minced garlic and cook for 30 seconds until fragrant. Stir in the corn kernels and cook for 3–4 minutes until they are bright and just tender.
Add the prepared poblano strips, oregano, salt, and pepper. Stir to combine and cook for 2 minutes so the flavors begin to meld.
Pour in the crema (or heavy cream) and reduce the heat to low. Simmer gently, stirring occasionally, until the sauce thickens slightly and coats the vegetables, 5–7 minutes.
Taste and adjust seasoning if needed. Remove from heat and serve warm.
Regional variants
Some cooks add a pinch of epazote or a crumbled chicken bouillon cube for deeper savoriness. Modern versions occasionally stir in strips of Oaxaca or panela cheese at the end to make it richer.
Cook's notes
- Wear gloves when handling roasted poblanos to avoid skin irritation from capsaicin.
- If Mexican crema is unavailable, substitute with a mix of sour cream thinned with a little milk.
- For extra flavor, char the corn kernels in the skillet before adding the garlic.
Serve with
Warm corn tortillas, grilled meats, or as a filling for quesadillas and tacos.
Make ahead and storage
Can be made up to 2 days ahead and refrigerated; reheat gently on the stovetop with a splash of milk to loosen the sauce.
