Rajas de Poblano With Onion, Cream, and Corn

Rajas with poblanos and onion recipe

The Spruce / Nita West

Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Servings: 4 to 6 servings

Calling rajas a versatile dish might be an understatement; these strips of chilies and onion in cream become a main dish as a filling for tacos, make a flavorful side dish for grilled meats, work as a mix-in ingredient for scrambled eggs and the like, and, when used sparingly, serve as a condiment.

Relatively mild poblano chilies make the perfect choice for a dish like this, in which the flavor of the peppers becomes more important than their spiciness. Make a double batch because you will find many ways to enjoy rajas once you have them on hand.


  • 2 pounds poblano peppers
  • 2 teaspoons olive oil
  • 1 large white onion, peeled, cut in half, then cut into 1/4-inch-thick slices
  • 1/3 cup heavy cream or sour cream (or half & half for a lighter version)
  • 1/2 cup cooked corn kernels
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Steps to Make It

  1. Gather the ingredients.

    Ingredients for rajas with onions
    The Spruce / Nita West
  2. Roast the peppers, either under a broiler on high or over an open flame (this can be done on a grill or over a stovetop gas burner), until the skin blisters on all sides, about 10 to 15 minutes.

    Roast peppers
    The Spruce / Nita West
  3. Let them “sweat” in a plastic bag for another 15 minutes.

    Let them sweat
    The Spruce / Nita West
  4. Then peel them, remove the seeds and stems, and cut the flesh into 1/2-inch strips.

    Remove seeds
    The Spruce / Nita West
  5. Heat a large, heavy pan (cast iron, preferably) over medium-high heat and drizzle in the oil. When the oil begins to shimmer, add the onions. Cook, stirring occasionally​ until the onions turn translucent and begin to brown on the edges, or for approximately 10 minutes. Reduce the heat to low.

    Heat onions
    The Spruce / Nita West
  6. Add the peppers to the onions.

    Add peppers
    The Spruce / Nita West
  7. Stir in the cream, salt, and pepper and cook everything over low heat for 3 to 5 minutes or until the cream heats through.

    The Spruce / Nita West
  8. Add the cooked corn, stir, then serve and enjoy!

    Add corn
    The Spruce / Nita West

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.


  • Wrap a spoonful of rajas in a hot corn tortilla to eat like a taco.
  • Spread rajas on a fried or baked corn tortilla for an instant (and delicious) tostada.
  • Serve rajas as a side dish to grilled steak, chicken, or pork chops.
  • Chop up some leftover rajas to mix into scrambled eggs or macaroni and cheese.
  • Add Mexican flavor to a hamburger, hot dog, or grilled cheese sandwich with a spoonful of richly flavorful rajas.

Recipe Variations

  • Make heartier rajas with the addition of cooked chicken, either shredded or cubed.
  • Cook and cube some potatoes to add to the rajas. (Plan to use more cream, as potatoes absorb quite a bit.)
  • Add some crumbled white cheese (such as queso fresco). Stir the cheese into the rajas when they finish cooking, or sprinkle some on individual servings.

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