Description
Vegan rajas con crema is a creamy dish using savory, roasted poblano peppers, onions, and garlic. It’s a true Mexican comfort recipe that is slightly spicy, creamy, healthy, and authentic. The creamy “crema” complements the flavor of the poblano peppers nicely and is perfect to stuff into a tortilla.
Ingredients
Units
Scale
- 6 poblano peppers
- 1 medium onion, sliced
- 1 teaspoon garlic, minced
- 3/4 cup vegetable broth or water
- 3 tbsp of Fresh Press Farms Extra Virgin Olive Oil
- 2 ears of corn OR 1 can of corn kernels
- 1 cup of Crema Mexicana or your choice of Sour Cream
Instructions
Rajas:
- Roast poblano peppers on the griddle or oven until charred on all sides. If using the oven, bake at 400°F for 20 minutes and then 2-3 minutes on “broil”. If using an air fryer, roast at 390°F for 10-12 minutes.
- Immediately place the hot peppers inside a plastic bag or Tupperware and seal it tightly. Let them sweat for 10 minutes.
- Meanwhile, slice the corn kernels off the ears of corn or drain the can of corn kernels if using canned.
- Turn the pan on medium heat and add the olive oil. Once hot, add onions and cook for 2-3 minutes before adding the corn kernels and minced garlic. Add extra drizzles of olive oil if needed.
- Cook for 6-7 minutes or until the corn kernels get nice and brown. Turn the heat off.
- Once peppers cool off, peel the skins to the best of your ability. Slice into long, thin slices.
- Add sliced poblano peppers to the corn and sauté for a few minutes until everything is hot.
- Pour the crema into the pan and mix everything in until well incorporated. Add extra vegetable broth/water to thin out the sour cream to your liking.
- Serve with corn tortillas or add to quesadillas, burritos, and more!
Notes
*refrigerate for up to 5 days or freeze for up to 3 months.
- Prep Time: 10
- Cook Time: 20
- Category: Mexican
- Method: Stove
- Cuisine: Mexican
