Chiles en Rajas with Cream

Name: Chiles en Rajas with Cream
Total time: 1200 s
Yield: Serves 2 servings
Ingredients: 9 oz sliced poblano peppers (about 250 grams); 1 cup Mexican crema or sour cream (about 250 ml); 1 chicken bouillon cube; 3.5 oz yellow corn kernels (about 100 grams); 3 tablespoons butter (about 40 grams)

Ariel Lizarraga @ariel_lzga

Culiacan, Sinaloa, México

A delicious side dish to go with any meal—creamy and quick to make.

Ariel Lizarraga @ariel_lzga

Culiacan, Sinaloa, México

A delicious side dish to go with any meal—creamy and quick to make.

Saved

Ingredients

20 mins

Serves 2 servings

9 ozsliced poblano peppers (about 250 grams)
1 cupMexican crema or sour cream (about 250 ml)
1chicken bouillon cube
3.5 ozyellow corn kernels (about 100 grams)
3 tablespoonsbutter (about 40 grams)

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Steps

20 mins

1

Melt the butter over low heat.
2

Once the butter is melted, add the corn kernels and increase the heat slightly to medium-low.
3

Sauté for about 3 to 5 minutes, then add the crema or sour cream.
4

Before it starts to boil, add the chicken bouillon cube. Stir constantly until the cube is fully dissolved into the mixture.
5

Once the bouillon cube has dissolved, add the sliced poblano peppers. Reduce the heat to low, cover, and cook for 5 more minutes.
6

After 5 minutes, turn off the heat and let it rest, covered, for another 5 minutes. It's ready to serve.