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Close up image of Rajas con crema

Rajas Con Crema (Roasted Poblanos in a creamy sauce)

Make this delicious recipe for Rajas Con Crema made with roasted chiles poblano, corn, Mexican cream & shredded cheese.  A classic dish full of Mexican flavors!
Course Side Dish
Cuisine Mexican
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people
Calories 483kcal
Author Ana Frias


  • 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)
  • 1 cup Mexican crema, heavy whipping cream or sour cream
  • 1 cup shredded melting cheese such a Oaxaca, Chihuahua, Mozarella, Monterrey jack, etc.


  • 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.


To re-heat just turn the stove back on on low heat until heated through. 
Serve as a side dish, in tacos or add cooked shredded chicken when you add the poblano peppers. if you use rotisserie chicken it would make a great fast meal! 


Serving: 2cup | Calories: 483kcal | Carbohydrates: 22g | Protein: 15g | Fat: 37g | Saturated Fat: 18g | Monounsaturated Fat: 2g | Cholesterol: 125mg | Sodium: 567mg | Potassium: 206mg | Fiber: 4g | Sugar: 7g