Authentic home cooking from Mexico, with US measurements. 
Open in Cookpad AppSteps
- 1
Roast the poblano peppers over an open flame or under a broiler until the skins are charred. Place them in a sealed bag and let them steam for about 10 minutes to make peeling easier.
- 2
Use two forks to peel off the skins, remove the seeds, and cut the peppers into thin strips.
- 3
In a skillet, sauté the poblano strips, then add the corn and the crema.
- 4
Add the chicken bouillon cube and salt to taste. Stir until everything is well combined and heated through. Serve hot.
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