- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 2 cloves
- 150 g
- 2 tbsp
- 200 ml
- 60 ml
- 1 tsp
- ½ tsp
- ½ tsp
- 80 g
Process
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Heat a large dry skillet over high heat. Add the poblano strips and cook, turning occasionally, until blistered and softened, about 6 to 8 minutes. Transfer to a bowl and cover with a plate to steam for 5 minutes.
Return the skillet to medium heat and add the vegetable oil. Add the sliced white onion and cook until soft and lightly golden, about 5 minutes.
Stir in the sliced garlic and corn kernels, if using, and cook for 2 minutes until fragrant.
Add the steamed poblano strips, salt, black pepper, and dried oregano. Stir to combine and cook for 2 minutes.
Reduce the heat to low. Pour in the Mexican crema and whole milk, stirring gently. Cook for 3 to 4 minutes until the sauce is hot and slightly thickened. Do not let it boil or it may curdle.
Turn off the heat and stir in the lime juice. Taste and adjust salt. Serve warm, topped with crumbled queso fresco if desired.
Kitchen notes
Kitchen notes
- The most common mistake is boiling the crema: keep the heat low and stir constantly once the dairy goes in, or the sauce will split.
- Charring the poblanos directly on a dry skillet gives the smoky flavor that defines rajas; do not skip this step or the dish tastes flat.
- If using sour cream instead of crema, thin it with the milk first and add it off the heat to prevent curdling.
- Rajas should be saucy but not soupy; if it looks too thin, simmer one extra minute, and if too thick, splash in more milk.
Substitutions
- Mexican crema→sour cream mixed with 1 tbsp milk
- poblano peppers→green bell peppers plus 1/4 tsp smoked paprika
- queso fresco→feta or ricotta salata
- vegetable oil→mild olive oil or avocado oil
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, adding a splash of milk if the sauce has thickened; avoid microwaving on high, which can make the crema grainy. Rajas do not freeze well because the dairy sauce separates.
FAQ
The questions we get asked most
Why did my rajas con crema curdle?
The crema was heated too quickly or the pan was too hot. Always add the crema over low heat and stir constantly; if it starts to look grainy, remove the pan from the heat immediately and whisk in a tablespoon of cold milk.
Can I use sour cream instead of Mexican crema?
Yes. Thin 200 g of sour cream with 60 ml of whole milk until it has the consistency of heavy cream. Add it off the heat or over the lowest setting, since sour cream has a higher fat content and can break more easily.
How do I make rajas less spicy?
Poblano heat varies. Remove all the seeds and white membranes, which hold most of the capsaicin, and soak the strips in cold salted water for 10 minutes before charring. You can also use half poblanos and half green bell peppers.
Can I make rajas con crema ahead of time?
You can char the poblanos and sauté the onion up to 2 days ahead and refrigerate them separately. Finish with the crema just before serving, because the sauce is best fresh and can separate when reheated.
What do you serve with rajas con crema?
Serve with warm corn tortillas, rice, or as a side to grilled chicken or steak. It also works as a filling for tacos, quesadillas, or topped with a fried egg for breakfast.
How do I know when the poblanos are properly charred?
The skin should be blistered with dark spots and the flesh should feel soft when pressed with tongs, about 6 to 8 minutes in a dry skillet. They do not need to be black all over; partial charring gives smokiness without bitterness.
Can I use frozen or canned corn in this recipe?
Yes. If using frozen corn, add it straight to the pan without thawing and cook 1 minute longer. Canned corn should be drained and rinsed, then added in the last minute of sautéing so it does not turn mushy.
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