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Rajas Con Crema, Elote Y, Queso (Creamy Poblano Peppers and Sweet Corn)

Rated as 4.43 out of 5 Stars

"Roasted poblano peppers and sweet corn kernels simmered in a sauce made with cream and Mexican cheese. A deliciously easy Mexican staple."
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1 h 33 m servings 347
Original recipe yields 4 servings


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


  • Cook's Notes:
  • Mexican manchego is very different than Spanish manchego. It can be replaced with Chihuahua cheese, another Mexican variety. In a pinch you can use a mild Cheddar cheese.
  • The poblano peppers can also be cooked over a gas flame on the stovetop. Turn your burner to medium and arrange peppers over the flame using tongs. Roast, turning the peppers with the tongs until the skin is charred, about 5 minutes.

Nutrition Facts

Per Serving: 347 calories; 29.1 13 9.2 71 674 Full nutrition

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Read all reviews 7
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This is certainly our favourite recipe when making pinche tacos!

Using Manchengo Cheese and heavy whipping cream is a twist on a traditional recipe. A twist so good that even hubby, who does not like the traditional recipe, gobbled it up. Great recipe, than...

I like it. It was easy and made it to easier by not sweating the Chile and peeling it. Didn’t have time but still came out good.

So easy and full of flavor! I added a few dashes of nutmeg to the recipe. Two people left with the recipe and are planning to make it themselves so it was a hit!

I made a vegeterian version for dinner tonight. I made a larger batch by doubling the recipe. ***pls note that chilles Pasilla are also called (misslabeled) chile poblano in some groceries. ...

I added some cubed cooked potatoes and used sour cream instead of whipping cream.

Flavors blend nicely in this recipe. Next time I'd like to try something to balance the texture...something crunchy or with a bit of a bite to it.