Living Harvest Gardens
Side

Roasted Poblano Rajas

Fresh poblanos charred and peeled, then sliced and sauteed with onion, corn, and a little cream.

  • Serves4
  • Prep20 min
  • Cook20 min
  • LevelMedium
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Ingredients

  • 4 large fresh poblano peppers
  • 1 white onion, sliced
  • 1 cup corn kernels
  • 1/2 cup heavy cream
  • 2 tablespoons butter
  • 1 garlic clove, minced
  • 1 teaspoon kosher salt

Method

  1. Char the poblanos over an open flame or under a 500°F (260°C) broiler until blackened.
  2. Drop the hot peppers in a covered bowl and let them steam for 10 minutes.
  3. Rub off the loosened skins, then pull out the seeds and slice into strips.
  4. Melt the butter in a skillet and soften the onion and garlic over medium heat.
  5. Add the poblano strips and corn and cook for a few minutes.
  6. Pour in the cream, season with salt, and simmer until it thickens.

Notes

Fresh anchos are poblanos — broad and green before they ripen and dry — and roasting them lets you peel off the tough skin that would otherwise turn leathery. Underneath, the mild meaty strips are ready for tacos or to fold into sweet summer corn. The steam after charring is the trick that loosens the skin, so do not skip the covered bowl.

Made with