Rajas con Crema, Elote, y Queso (Creamy Poblano Peppers and Sweet Corn)

Roasted poblano peppers and sweet corn kernels simmered in a sauce made with cream and Mexican cheese. A deliciously easy Mexican staple.

Step: 1

Preheat oven to 500 degrees F (260 degrees C). Line a baking sheet with aluminum foil and add poblano peppers. Brush peppers with 1 tablespoon vegetable oil.

Step: 2

Roast poblano peppers in the preheated oven for 20 minutes; flip and continue roasting until skin is charred and flesh is soft, about 20 minutes more.

Step: 3

Place roasted peppers in a bowl and cover with plastic wrap; let steam for 10 to 15 minutes. Carefully remove plastic wrap and peel the skins from the peppers and remove seeds and stems. Cut peppers into strips.

Step: 4

Bring a pot of water to a boil; cook corn kernels until soft, about 10 minutes. Drain.

Step: 5

Heat 1 tablespoon vegetable oil and butter in a saucepan over medium heat; cook and stir onion until soft, 5 to 10 minutes. Add poblano pepper strips and corn; season with chicken bouillon granules and cook for 3 minutes. Reduce heat to medium-low and stir in cream and manchego cheese; simmer until cheese melts, about 5 minutes.

Per Serving: 347 calories; protein 9.2g; carbohydrates 13g; fat 29.1g; cholesterol 71.3mg; sodium 674mg.

Deciding stay in and make food your food instead of eat in the evening out is good a process in the right direction if you’re more point on eating healthier. There’s no better way to know precisely what’s happen into the food you’re eating than by making it yourself! Mastering the main dish is only half the process , like that . And once you’ve perfected your chicken, steak, or fish, it’s time to make your attention to the ever- important side dishes.

A side dish would easily make down of your health goals, as sugar , sodium, fat, and calories can all get than high quickly if you’re not think about it . But with our good practise of cook on side dish recipes, you won’t ever run into that problem .