Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Rajas con Crema, Elote, y Queso (Creamy Poblano Peppers and Sweet Corn) Recipe
Rajas con crema, elote, y queso creates a deliciously easy Mexican staple featuring roasted poblano peppers and sweet corn kernels in rich, creamy sauce with melted cheese. This comforting dish showcases the perfect combination of smoky poblanos with sweet corn that's enhanced by creamy sauce and cheese. The traditional preparation creates versatile side dish that complements any Mexican meal while providing satisfying comfort food appeal.
Rajas con crema, elote, y queso is a deliciously easy Mexican staple with roasted poblano peppers and sweet corn kernels simmered in a creamy sauce made with Mexican cheese.
Prep Time:
20 mins
Cook Time:
1 hr 10 mins
Total Time:
1 hr 30 mins
Servings:
4
Cook Mode (Keep screen awake)
Ingredients
4 poblano peppers
2 tablespoons vegetable oil, divided
1 ear fresh corn, kernels cut off
1 tablespoon butter
1 small onion, sliced
2 teaspoons chicken bouillon granules
½ cup heavy whipping cream
4 ½ ounces Mexican Manchego cheese, grated
Directions
Preheat the oven to 500 degrees F (260 degrees C). Line a baking sheet with aluminum foil.
Place poblano peppers onto the prepared baking sheet; brush with 1 tablespoon vegetable oil. Roast in the preheated oven for 20 minutes, then flip and continue roasting until the skin is charred and the flesh is soft, about 20 more minutes.
Transfer roasted peppers to a bowl and cover with plastic wrap; steam for 10 to 15 minutes.
Bring a pot of water to a boil; add corn kernels and cook until soft, about 10 minutes. Drain.
Remove peppers from bowl, peel and discard the skins, and remove seeds and stems. Cut peppers into strips.
Heat butter and remaining 1 tablespoon vegetable oil in a saucepan over medium heat; add onion. Cook and stir until soft, 5 to 10 minutes. Add pepper strips, corn, and bouillon granules; cook for 3 minutes. Reduce heat to medium-low and stir in cream and Manchego cheese; simmer until cheese melts, about 5 minutes.
Recipe Tips
Mexican Manchego is very different than Spanish Manchego. You can use Chihuahua cheese, another Mexican variety, or a mild Cheddar if you’re in a pinch.
The poblano peppers can also be cooked over a gas flame on the stovetop. Turn your burner to medium and use tongs to arrange the peppers over the flame. Roast until the skin is charred on all sides, turning the peppers with the tongs, about 5 minutes.
Nutrition Facts (per serving)
| 347 | Calories |
| 29g | Fat |
| 13g | Carbs |
| 9g | Protein |
Show Full Nutrition Label Hide Full Nutrition Label
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 347 | |
| % Daily Value * | |
| Total Fat 29g | 37% |
| Saturated Fat 14g | 72% |
| Cholesterol 71mg | 24% |
| Sodium 674mg | 29% |
| Total Carbohydrate 13g | 5% |
| Dietary Fiber 4g | 14% |
| Total Sugars 5g | |
| Protein 9g | 18% |
| Vitamin C 73mg | 81% |
| Calcium 191mg | 15% |
| Iron 1mg | 3% |
| Potassium 330mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
