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Instructions:

1. Roast the poblanos

Place the poblanos directly over a gas flame or under the broiler until charred on all sides.

Transfer them to a plastic bag or bowl, cover, and let steam for 10 minutes.

Peel off the charred skin, remove seeds and stems, then slice into thin strips (rajas).

2. Sauté the vegetables

In a large skillet, melt butter over medium heat.

Add the onions and sauté until translucent (about 5 minutes).

Stir in garlic and cook for another 30 seconds.

3. Add the poblanos & corn

Mix in the poblano strips and corn kernels.

Season with salt, pepper, and (optional) bouillon cube.

Cook for 3–4 minutes to blend flavors.

4. Make it creamy

Lower the heat and add Mexican crema and milk.

Stir until smooth and slightly thickened (don’t let it boil).

5. Add the cheese

Sprinkle in the melting cheese and stir until it’s fully melted and creamy.

Taste and adjust seasoning.

Serving Suggestions

Serve hot with warm tortillas or over rice.

Great as a side dish for grilled meats, tacos, or fajitas.

Garnish with extra cheese or chopped cilantro for color.

Tip

For a smoky touch, add a spoon of chipotle in adobo.

For a lighter version, replace crema with evaporated milk and skip butter.

Enjoy !!