Creamy roasted poblano pepper strips
Rajas con Crema
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Servings
4
3 cups
Difficulty
Easy
Cost
Budget
$
Rajas con Crema
Creamy roasted poblano pepper strips
★4.5(11)
Silky strips of roasted poblano peppers simmered in a luscious cream sauce with sweet corn and onions. A versatile Mexican side dish that also makes an incredible taco or quesadilla filling.
15m
Prep Time
15m
Cook Time
30m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Rajas con crema is the epitome of simple Mexican comfort food. The roasted poblanos provide smoky depth while the cream sauce ties everything together into pure indulgence.
Mexican cuisine is one of the most vibrant and flavor-forward traditions in the world. This recipe captures that spirit with accessible ingredients and techniques.
Mexican cuisine is one of the world's great culinary traditions, built on generations of knowledge about how to coax maximum flavor from simple ingredients. Rajas con Crema captures that spirit with a combination of bold spices, fresh elements, and time-tested techniques that work beautifully in any home kitchen.
The best side dishes complement without competing. They should add contrast to the main course — something bright alongside something rich, something crunchy alongside something soft. Think about the whole plate when you cook, and your meals will feel more complete and satisfying.
Ingredients
- 4 poblano peppers, roasted, peeled, and cut into strips
- 1 cup Mexican crema or heavy cream
- 1 cup corn kernels
- 1 small onion, sliced
- 1 tbsp butter
- Salt to taste
Instructions
- 1
Roast poblanos over an open flame or under the broiler until charred. Peel, seed, and cut into strips.
- 2
Sauté sliced onion in butter over medium heat until soft and translucent, about 5 minutes.
- 3
Add poblano strips and corn, cooking for 3-4 minutes.
- 4
Pour in the crema, season with salt, and simmer for 5 minutes until the sauce thickens slightly.
- 5
Serve as a side dish, or use as a filling for tacos, quesadillas, or tamales.
Serving Suggestions
Ways to Serve This Dish
Serve with warm corn tortillas and fresh lime wedges
Top with crumbled queso fresco and sliced avocado
Pair with a side of Mexican rice and refried beans
Substitutions
Mexican cremaHeavy cream or sour cream
Heavy cream is richer; sour cream adds tang
Poblano peppersAnaheim chiles
Similar mild, roastable pepper
Tips & Storage
Pro Tips
Add cubed potatoes or squash to make this a more substantial dish.
Stir in shredded Oaxaca cheese at the end for an extra-rich version.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Warm gently in a saucepan over low heat, stirring to prevent the cream from separating.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: Season assertively. Side dishes that taste perfectly seasoned on their own will complement the main course rather than fading into the background.
Nutrition Facts
Per serving (45mg) · 4 servings
Calories220
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein4g
Carbohydrates16g
Fat18g
Fiber320mg
Sugar3g
Sodium6g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use bell peppers?
- In a pinch yes, but you will miss the smoky poblano flavor that defines this dish.
- Is this spicy?
- Mildly—poblanos are gentle. Remove all seeds and membranes for even less heat.
- Can I make this ahead?
- Yes. Most side dishes hold well for up to 2 days in the refrigerator. Reheat in the oven at 350 degrees for 10 to 15 minutes, or on the stovetop over medium heat.
- Can I double this recipe?
- This scales easily. Use a larger sheet pan or cooking vessel to avoid crowding, which leads to steaming rather than browning. You may need to increase cooking time by a few minutes.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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