Mexican Rajas Poblanas with Creamy Corn

Ingredients

• 6 poblano peppers
• 3 cups corn kernels
• 3/4 cup Mexican crema or sour cream
• 6 oz melting cheese such as Oaxaca or mozzarella, torn
• 3 tbsp neutral oil or butter
• 1 large onion, thinly sliced
• 3 garlic cloves, minced
• 1 tsp dried oregano
• 8 corn tortillas, to serve
• 1 lime, cut into wedges
• 1/4 cup chopped cilantro
• Salt and black pepper

Steps

1. Char the poblanos directly over a gas flame or under a hot broiler, turning, for 8 to 10 minutes, until the skins are blistered and blackened all over.
2. Put them in a bowl and cover it tightly for 10 minutes. The trapped steam is what loosens the skins; skip it and you will tear the flesh trying to peel them.
3. Rub the skins off with your fingers or a paper towel, then pull out the stems and seeds and cut the flesh into finger-width strips. Do not rinse them, or you wash away the smoky flavour.
4. Heat the oil in a wide skillet over medium heat and cook the onion with a pinch of salt for 10 minutes, until soft and sweet.
5. Add the garlic and oregano for 30 seconds, then the corn, and cook for 5 minutes.
6. Add the poblano strips and cook for 3 minutes, then lower the heat and stir in the crema.
7. Keep the heat gentle from here. Crema splits into oil and curds if it boils, and the sauce cannot be brought back together.
8. Scatter the cheese over, cover for 2 minutes until it melts into strands, then season and serve with warm tortillas, cilantro, and lime wedges.

Allergen note: Contains dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.