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

Directions

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

Methods :

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.

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.

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.

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

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.