RAJAS CON CREMA, ELOTE, Y QUESO (CREAMY POBLANO PEPPERS AND SWEET CORN)
Roasted poblano peppers and sweet corn kernels simmered in a sauce made with cream and Mexican cheese. A deliciously easy Mexican staple.
Provided by Ainé
Categories Side Dish Vegetables Corn
Time 1h33m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 500 degrees F (260 degrees C). Line a baking sheet with aluminum foil and add poblano peppers. Brush peppers with 1 tablespoon vegetable oil.
- Roast poblano peppers in the preheated oven for 20 minutes; flip and continue roasting until skin is charred and flesh is soft, about 20 minutes more.
- Place roasted peppers in a bowl and cover with plastic wrap; let steam for 10 to 15 minutes. Carefully remove plastic wrap and peel the skins from the peppers and remove seeds and stems. Cut peppers into strips.
- Bring a pot of water to a boil; cook corn kernels until soft, about 10 minutes. Drain.
- Heat 1 tablespoon vegetable oil and butter in a saucepan over medium heat; cook and stir onion until soft, 5 to 10 minutes. Add poblano pepper strips and corn; season with chicken bouillon granules and cook for 3 minutes. Reduce heat to medium-low and stir in cream and manchego cheese; simmer until cheese melts, about 5 minutes.
Nutrition Facts : Calories 346.8 calories, Carbohydrate 13 g, Cholesterol 71.3 mg, Fat 29.1 g, Fiber 3.8 g, Protein 9.2 g, SaturatedFat 14.4 g, Sodium 674 mg, Sugar 4.9 g
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Kayla Anderson
[email protected]I made this dish for my family last night and they loved it. The sauce was so creamy and the corn and poblano peppers were a great combination.
Sajid Surani
[email protected]This dish is so easy to make and it's always a crowd-pleaser. I love to make it for parties.
Ramsey Jane
[email protected]I've made this dish several times and it always turns out great. It's a great way to use up leftover corn on the cob.
JOAN NGABIRE
[email protected]This is a great recipe for a quick and easy weeknight meal. It's also a great way to use up leftover corn on the cob.
AS SHAWON
[email protected]I made this dish for my family last night and they loved it. The sauce was so creamy and the corn and poblano peppers were a great combination.
Farooq Butt
[email protected]This dish is so easy to make and it's always a crowd-pleaser. I love to make it for parties.
Jat Wad
[email protected]I've made this dish several times and it always turns out great. It's a great way to use up leftover corn on the cob.
Hope Fontes
[email protected]This is one of my favorite recipes. It's so creamy and flavorful. I love to serve it with rice and beans.
Martin Kapasa
[email protected]I made this dish last night and it was a hit! My family loved it. The corn and poblano peppers were a great combination.
Senula Bandara
[email protected]This dish was absolutely delicious! The flavors were amazing and it was so easy to make. I will definitely be making this again.