Rajas de Poblano With Onion, Cream, and Corn

By
Chelsie Kenyon
Chelsie Kenyon
Chelsie Kenyon, author of "Knack Mexican Cooking," is a former freelance writer and recipe developer with more than 10 years' experience in Mexican cuisine.
Learn about The Spruce Eats' Editorial Process
Updated on 07/10/21
Rajas with poblanos and onion recipe

The Spruce / Nita West

Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
110 Calories
7g Fat
12g Carbs
2g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 110
% Daily Value*
Total Fat 7g 9%
Saturated Fat 3g 17%
Cholesterol 15mg 5%
Sodium 185mg 8%
Total Carbohydrate 12g 4%
Dietary Fiber 3g 11%
Total Sugars 6g
Protein 2g
Vitamin C 123mg 617%
Calcium 29mg 2%
Iron 1mg 4%
Potassium 341mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

  • 2 pounds poblano peppers

  • 2 teaspoons olive oil

  • 1 large white onion, cut in half, then cut into 1/4-inch thick slices

  • 1/3 cup heavy cream

  • 1/2 cup cooked corn kernels

  • 1/2 teaspoon salt

  • 1/4 teaspoon freshly ground 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.

    Stir
    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.

Tips

  • 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

  • Use sour cream instead of heavy cream, or half-and-half for a lighter version.
  • 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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