Go Back

Rajas de Poblano con Elote y Crema

Author Vianney Rodriguez


  • 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.