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rajas con elote recipe

Tacos de Rajas de Poblano con Elote y Crema

Creamy rajas de poblano con elote served warm in a tortilla make a delicious meatless weeknight meal. Roasted poblanos sliced into strips and sauteed with onions, garlic, corn and Mexican crema.
Author Vianney Rodriguez


  • 6 large poblano chiles
  • 2 tablespoons olive oil
  • 1 onion sliced
  • 2 cups corn from can or frozen
  • 2 garlic cloves minced
  • 1 cup Mexican crema or sour cream
  • 1 teaspoon salt
  • corn tortillas warmed
  • 1/2 cup sliced radishes


  1. Preheat broiler to high with oven rack 6 inches from heat. Broil chiles 8-15 minutes or until blackened, turning frequently. Cover with kitchen towel. Let stand 10 minutes. Peel, seed, and slice poblanos into 1/4-inch-wide strips.

  2. Heat oil in a skillet over medium-high. Add onion and corn sauté 5 minutes. Add sliced poblano chiles and garlic; sauté 2 minutes. Stir in crema and salt; cook 1 minute. Serve over warm tortillas, top with radishes.