A great filling for tacos or topping for any grilled meat, these creamy poblano strips (rajas) showed up on the table a few times a week while I was growing up. You can cream virtually any chile, but mild poblanos add the perfect amount of spice to any dish. My favorite pairing is with sweet Torta de Elote (page 153).

　　

Ingredients

makes 2 cups

　　3 tablespoons vegetable oil

　　1 medium white onion, thinly sliced

　　2 cups fresh corn kernels (from 2 ears)

　　6 poblano chiles, charred (see page 35), peeled, stemmed, seeded, and cut into strips

　　1/4 cup heavy cream

　　1/4 cup Mexican crema (page 70) or crème fraîche

　　1/2 cup shredded Oaxaca cheese or mozzarella cheese

　　Salt and freshly ground black pepper

　　

Step 1

Heat the oil in a large heavy skillet over medium heat. Add the onion and sauté for 5 minutes, or until translucent. Add the corn kernels and cook for an additional 3 minutes.

　　

Step 2

Add the chile strips to the corn mixture and cook for 5 minutes, or until the corn is tender. Add the heavy cream and crema and cook for 8 minutes, or until bubbling. Add the cheese and stir until melted and smooth. Season the rajas to taste with salt and pepper. Serve hot. (The rajas can be made 1 day ahead. Cool, cover, and refrigerate. Stir over medium heat until hot before serving.)

　　Fresh Mexico