Rajas de Poblano con Elote y Crema

 Rajas de Poblano con Elote y Crema


I used to order tacos de rajas de poblano every chance I had when dining out or if we hit up a late night taco stand.  Little did I know how easy they were to make.  Now I make them at home all the time as my kids have grown to love them also. Some days I add mushrooms or chayote to my rajas, but today I went with fresh corn and a handful of cilantro.  Over a piping hot sope fresh from the comal, pure heaven.



Rajas de poblano are roasted poblano cut into strips swimming in crema, onions and a bit of cheese.  Rajas can be served with rice, in a taco or over eggs. Heck add them everywhere… they are really that great!


Rajas de Poblano con Elote y Crema

Yield: serves 4-6


  • 2 tbsp olive oil
  • 1 garlic clove
  • 1 onion, sliced
  • 6 poblanos chiles, roasted, seeded, and cut into strips
  • 2 cups corn
  • 2 cups Mexican cream or sour cream
  • 1 cup queso Oaxaca, queso Chihuahua or queso quesadilla (any good melting cheese)


  1. In a large skillet heat the oil over medium high heat.
  2. Add the garlic and cook until fragrant, 1 to 2 minutes.
  3. Reduce the heat to medium-high and add the onion and cook until softened, 2 to 3 minutes.
  4. Add the chiles and corn and cook an additional 3 to 4 minutes.
  5. Add cheese, reduce the heat and stir in crema.
  6. Cook stirring until cheese has melted.
  7. Serve immediately.







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