Rajas con Crema

Instructions

1. Preheat your oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast them in the oven for 20 minutes, turning halfway through, until the skin is blistered and blackened.
2. Remove the peppers from the oven and place them in a bowl. Cover the bowl tightly with plastic wrap or a lid. Let them steam for 10 minutes to help loosen the skins.
3. Peel the blistered skin off the peppers once cooled. Carefully cut a slit down the side of each pepper and remove the seeds and membranes. Slice the peppers into thin strips.
4. In a large skillet over medium heat, heat the vegetable oil. Add the sliced onion and cook, stirring occasionally, for about 5 minutes until soft.
5. Add the minced garlic to the skillet and cook for another 1 minute until fragrant.
6. Add the corn kernels to the skillet and cook for 3-4 minutes until heated through.
7. Stir in the sliced poblano peppers and cook for 2-3 minutes until everything is well combined.
8. Lower the heat to medium-low and add the Mexican crema or sour cream. Stir gently to combine all the ingredients.
9. Add the grated cheese and stir until melted and the mixture is creamy.
10. Season with salt and pepper to taste. If you want more heat, consider adding a pinch of cayenne pepper.
11. Serve immediately with warm corn tortillas. Tip: Warm the tortillas in a dry skillet over medium heat for about 30 seconds per side for extra flavor.