Like Queso? You'll Love Rajas Poblanas

Like Queso? You'll Love Rajas Poblanas

from saveur.com

Creamy poblano rajas, dotted with crisp summer corn is the perfect vegetarian option for taco night.

Ingredients

  • 3 large poblano peppers (1 lb.)
  • 2 ears of corn, shucked
  • 1 Tbsp. vegetable oil
  • 1 large yellow onion, thinly sliced
  • ½ tsp. dried or 1 tsp. fresh oregano leaves
  • 1 garlic clove, finely chopped
  • 1 cup Mexican crema, or crème fraîche
  • Kosher salt
  • Warm corn tortillas, to serve

Directions

  1. 1

    On a grill or gas burner turned to high, place the poblanos. Using tongs to turn occasionally, cook the peppers until charred all over, 8–10 minutes total. Transfer to a medium bowl, cover tightly with plastic wrap, and set aside to steam for at least 10 minutes.

  2. 2

    Meanwhile, char the corn in the same fashion, turning the ears until blackened all over, 7–10 minutes total. Transfer to a cutting board and set aside until cool enough to handle.

  3. 3

    Using paper towels, rub each pepper to remove the skin, then slice lengthwise and remove the seeds and stems. Cut the flesh into ½-inch strips and transfer to a bowl. Slice the kernels off the corn cobs and transfer to the same bowl. (Discard the cobs.).

  4. 4

    To a large skillet set over medium-high heat, add the oil. When it’s shimmering and hot, add the onion and cook, stirring occasionally, until translucent and beginning to brown, 6–8 minutes. Add the oregano and garlic and cook until fragrant, about 30 seconds. Stir in the poblano-corn mixture and the crema and cook, stirring frequently, until the sauce thickens slightly, about 1–2 minute more. Remove from the heat, season with salt to taste and serve with the tortillas.