Rajas Con Crema
Make this delicious recipe for Rajas Con Crema made with roasted poblano peppers, corn, Mexican crema & shredded cheese. A classic dish full of Mexican flavors!
Today’s recipe is one that I love to eat (well, I do love all of the ones I share with you lol) since it goes well with everything! It’s a classic Mexican recipe but one that you don’t find often in many Mexican restaurants in the United States.
But let’s change that since now you can have it at home! The beauty is that you can find all of the ingredients in most grocery stores and you’ll be able to make it in no time.
What are Rajas in English?
Rajas (rah-Has) mean strips or sliced in English. In our case it means that the poblano pepper is sliced in strips.
Side note: Most recipes for Rajas Con Crema are made with poblano peppers but you will also find a few that are made with Anaheim peppers. I think the poblano pepper render a different texture and tastes much better in this case.
Ingredients
The stars of this recipe are 3 roasted poblano peppers (please follow these instructions on how to roast and peel them if you’re not sure how to do it) and Mexican crema. However, if you can’t find Mexican crema, heavy whipped cream or sour cream will do just fine instead.
The sliced onions, corn, fresh garlic, cream cheese, chicken bullion add a lot of flavor and are integral part of this dish.
I use butter to sauté the onions but feel free to use vegetable or canola oil if preferred.
Also, for the shredded cheese I use Oaxaca cheese but you can use your preferred melting cheese such as queso Chihuahua, Mozarella, Monterrey jack, etc.
As you can see, this dish is super flexible!
How to make Rajas Con Crema
- In a medium saucepan or skillet, add the butter and onions over medium-high heat. Sautee until onion starts to soften. Add the garlic and roasted poblano strips. Cook for two minutes stirring often.
- Add the corn, chicken bullion & black pepper and mix well.
- Lower heat to medium, add the cream cheese and Mexican crema (or your substitute). Mix well.
- Cook for about 5 minutes or until the cream starts to bubble.
- Finally, add the shredded cheese and cover the pot and turn off the heat. Let it sit covered until the cheese has melted. Serve hot or warm.
The consistency is creamy and the poblano peppers, onions and corn add a lot of texture. So delicious!
Recommended pairings
The beauty of this dish is that it goes with everything! I love serving it with grilled shrimp, white or Mexican rice, with entomatadas, with croquetas de atun, with seafood tacos, and more!
Or just add some rotisserie shredded chicken to the rajas to make a ONE pot meal!
Rajas Con Crema (Roasted Poblanos in a creamy sauce)
Ingredients
- 3 large Roasted Poblano Peppers cut into strips
- 2 tablespoons butter
- ½ large white onion Sliced in strips
- 2 garlic cloves finely shopped
- 1 cup corn kernels fresh or frozen (thawed)
- 1 teaspoon chicken bullion powder or 1 cube
- ½ teaspoon black pepper
- 4 oz cream cheese (or use 8 oz for extra creaminess) (or reduced fat cream cheese for less calories)
- 1 cup Mexican crema, heavy whipping cream or sour cream (or plain fat-free Greek yogurt for less calories)
- 1 cup shredded melting cheese such a Oaxaca, Chihuahua, Mozarella, Monterrey jack, etc.
Instructions
- In a medium saucepan or skillet, add the butter and onions over medium-high heat. Sautee until onion starts to soften. Add the garlic and roasted poblano strips. Cook for two minutes stirring often.
- Add the corn, chicken bullion & black pepper and mix well.
- Lower heat to medium, add the cream cheese and Mexican crema (or your substitute). Mix well.
- Cook for about 5 minutes or until the cream starts to bubble.
- Finally, add the shredded cheese and cover the pot and turn off the heat. Let it sit covered until the cheese has melted. Serve hot or warm.
*Ana’s Notes:
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NUTRITION
The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.
How about make it a vegetarian dish and eat them in tacos? It’s so delicious by itself that you won’t need anything else!
I made this with dairy free ingredients and it was delicious!
THANK YOU SO MUCH, ANA!!
What a WONDERFUL discovery this recipe is!!! I’ve had to 3X the recipe for our large family get togethers!! So good!! I used all the suggested ingredients with no substitutions….This goes great on my Shredded Pork Taco’s!!
So glad you are sharing these recipies, Ana!!
Made it and just added some
cotija cheese 🙌 it turned out AMAZING 👏 thank you for the great recipe!!!
I will definitely make this this coming week! Maybe even for Father’s Day side!
Another winner, Ana! Thank you!
This is one of my favorite recipes! I sometimes add charred red peppers too and sometimes sliced or shredded chicken! Thank you Ana!
Love this dish! We used to order this at a restaurant in San Diego, but they went under. My search led me to this recipe and we make this often. We grill one ear of corn along with the poblanos & corn tortillas, which adds a bit more flavor. This is a keeper. Have to try it with chicken – sounds yummy! Thanks!
Hi Patty! Thank you so much for such a wonderful review! I’m so happy to hear that this recipe will be a keeper and I love that you used grilled corn and poblanos. Yum! Have a great day! <3
I have fixed this multiple times and it’s a huge hit. Tonight I’m adding chicken (because I’m too lazy to fix a separate dish) and I know it will be just as good!!
CAN I AVOID ROASTING AND JUST SAUTE THE GUTTED SLICED CHILIS UNTIL TENDER AND THEN ADD THE CHEESE AND SOUR CREAM/CREMA?
Hi Rachel! You can definitely do that although you will lose the roasted flavor. You can saute it and make sure they get a little seared at the beginning to capture some of that flavor. Let me know how it turns out!
This is my new favorite side dish, just wonderful. The directions say to add cream cheese, but in the list of ingredients it doesn’t list cream cheese. I had about a half of a package in my frig and used that. It came out delicious, but please add in the amount if possible. Thanks!
Hi Kim! I’m so sorry about that!! It’s 4 to 8 ounces of cream cheese (1 box). Thanks so much for the heads up! Oh and I’m so happy you liked it!
Delicious! I have always wanted to make this. Your recipe was so easy to follow! Thank you!!
Great to know Maggie!! I’m so happy you enjoyed it! xo, Ana
Ana son ?!!!
Thank you Malena!! I’m so happy you liked these Rajas!
Didn’t know about this but I am totally sold! Love this
I’m so glad to hear that! THank you!
Okay, this recipe looks amazing! I totally want to try this recipe out because I love corn and peppers!
Thank you Amy!!
This Rajas Con Crema is delicious! I put it in tacos as a vegetarian dish and it was amazing! I love the flavor and felt like I was in my favorite Mexican restaurant again!
It’s one of my favorite way to eat this dish too! . Thank you!
Saving this recipe to try as soon as the poblano peppers start coming in from the garden. I’m always looking for recipes to use them in and this one sounds divine!
Great idea Pam! Have a great weekend in the garden!
Love how easy and delicious this recipe is. It’s perfect for a gathering or a party.
So true! I do serve these Rajas Poblanas at parties and they’re always a hit! Thanks for the feedback!
What a crazy side dish! So unique. I learn so much from Muy Delish! This is crazy good!
Thank you Pablo! I’m so happy you liked it!
I made this the other day and its delicious! Not spicy at all but it does have a kick to it. Yum!
I totally agree with you Monica!!! Thanks for the feedback.