Rajas con Crema y Elote
Rajas con Crema y Elote is a easy Mexican recipe that serves 4. 590 calories per serving. Recipe by De mi Rancho a Tu Cocina on YouTube.
Prep: 15 min | Cook: 33 min | Total: 58 min
Cost: $10.91 total, $2.73 per serving
Ingredients
- 7 pieces Poblano Chiles (roasted, peeled, seeded and sliced into strips)
- 3 ears Yellow Corn (kernels removed and sliced)
- 1 medium Onion (halved then sliced)
- 1 clove Garlic (minced)
- 2 tablespoons Vegetable Oil (for sautéing)
- 1 pinch Salt (to taste)
- 500 grams Mexican Crema (full‑fat, adds richness)
- 2 pieces Corn Tortillas (warmed for serving as taquitos)
Instructions
Roast the Poblano Chiles
Heat the comal over high heat. Place the 7 poblano chiles on the surface and turn them until the skins are blistered and charred all over, about 5 minutes.
Time: PT5M
Steam the Chiles
Transfer the roasted chiles to a bowl, cover with a lid or a clean kitchen towel, and let them steam for 5 minutes so the skins loosen.
Time: PT5M
Peel, Seed and Slice
Once cool enough to handle, peel off the charred skins, remove the stems, slice each chile lengthwise, and scrape out the seeds. Cut the flesh into thin strips (rajas).
Time: PT5M
Prepare the Corn
Using a sharp knife, cut the kernels off the 3 yellow corn ears into thin strips or roughly chop them.
Time: PT5M
Slice Onion and Mince Garlic
Halve the onion and slice it thinly. Peel and mince the garlic clove.
Time: PT5M
Sauté Onion
Add 2 tbsp vegetable oil to the large skillet over medium‑high heat. Add the sliced onion and sauté until translucent, about 3 minutes.
Time: PT3M
Temperature: Medium‑high
Add Garlic and Corn
Add the minced garlic and sauté for 1 minute, then add the corn strips, sprinkle a pinch of salt, and cook for another 5 minutes until the corn is tender.
Time: PT5M
Temperature: Medium
Combine Poblano Strips
Stir in the sliced poblano rajas, mix well, and let the mixture simmer together for 5 minutes so flavors meld.
Time: PT5M
Temperature: Medium
Add Crema
Reduce heat to low, add the 500 g Mexican crema, and gently heat for 3 minutes, stirring constantly. Do not let the mixture boil.
Time: PT3M
Temperature: Low
Warm Tortillas
While the sauce finishes, warm the 2 corn tortillas on the comal for about 2 minutes, turning once, until pliable.
Time: PT2M
Temperature: Medium
Serve
Spoon the rajas with corn and crema onto the warm tortillas, fold into taquitos, and enjoy immediately.
Time: PT0M
Nutrition Facts
- Calories
- 590
- Protein
- 6g
- Carbohydrates
- 23g
- Fat
- 57g
- Fiber
- 2g
Dietary info: Vegetarian, Gluten‑Free (if using corn tortillas)
Allergens: Dairy (crema), Corn
Ingredient Substitutions
- Instead of Poblano Chiles: Anaheim peppers, Bell peppers
- Instead of Yellow Corn: Frozen corn kernels
- Instead of Onion: Shallot
- Instead of Garlic: Garlic powder (1/4 tsp)
- Instead of Vegetable Oil: Canola oil, Lard
- Instead of Mexican Crema: Sour cream, Greek yogurt
- Instead of Corn Tortillas: Flour tortillas
Equipment Needed
- Comal or Cast‑Iron Skillet
- Bowl with Lid
- Knife
- Cutting Board
- Large Skillet or Saucepan
- Spatula or Wooden Spoon
- Tongs (optional)
- Serving Plate
Critical Steps — Do Not Skip
- Roasting the poblano chiles until the skin blisters
- Steaming the chiles to loosen the skin
- Peeling and seeding the chiles without tearing the flesh
- Heating the crema on low heat to avoid curdling
Chef Tips from the Video
- Use authentic Mexican crema for the best flavor and texture
- Add a squeeze of fresh lime juice just before serving for brightness
- Garnish with chopped cilantro or crumbled queso fresco for extra depth
Troubleshooting
The crema curdles or separates
Reduce the heat to low immediately, whisk vigorously, and add a splash of milk or water to bring it back together.
The dish is too watery
Simmer uncovered for a few more minutes to reduce the liquid.
Poblano strips are too bitter
Make sure all seeds and membranes are removed; you can also rinse the strips briefly.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Not recommended; the crema may separate when frozen.
Room temperature: Can sit at room temperature for up to 2 hours; keep covered.
Make-Ahead Tips
- Roast, peel and slice the poblanos a day ahead and store them in a sealed container in the fridge
- The corn can be cooked ahead and reheated quickly
- Add the crema only at the end to keep it silky
Frequently Asked Questions
What is the cultural significance and history of Rajas con Elote y Crema in Mexican cuisine?
Rajas con elote y crema is a traditional Mexican comfort dish that originated in the central regions of Mexico. It combines roasted poblano peppers, a staple of Mexican cooking, with sweet corn and rich crema, reflecting the country’s love for simple, hearty, and flavorful meals often served at family gatherings and street‑food stalls.
What are the traditional regional variations of Rajas con Elote y Crema in Mexican cuisine?
In the state of Puebla, the dish is often cooked with cheese (queso fresco) and served with refried beans. In the Yucatán, it may include a touch of achiote for color. Some versions add sliced carrots or potatoes for extra texture, but the core ingredients—poblano strips, corn, and crema—remain consistent.
How is Rajas con Elote y Crema traditionally served in Mexico?
Traditionally, the rajas are served hot on warm corn tortillas, folded into small tacos (taquitos) or as a side dish alongside rice and beans. It is also common to serve it on a platter with fresh lime wedges and cilantro for garnish.
During which occasions or celebrations is Rajas con Elote y Crema typically enjoyed in Mexican culture?
The dish is popular for everyday family meals, but it also appears at festive gatherings such as birthdays, Día de los Muertos, and local fairs (ferias) where street‑food vendors serve it as a quick, satisfying snack.
What makes Rajas con Elote y Crema special or unique in Mexican cuisine?
The combination of smoky roasted poblanos, sweet corn, and the silky richness of Mexican crema creates a balance of heat, sweetness, and creaminess that is uniquely Mexican. The technique of roasting and sweating the chiles adds depth that cannot be achieved by simply sautéing them.
What are the most common mistakes to avoid when making Rajas con Elote y Crema at home?
Common errors include over‑roasting the chiles until they become blackened, not removing all seeds and membranes (which adds bitterness), and boiling the crema which causes it to curdle. Keep the heat low when adding the crema and stir constantly.
Why does this Rajas con Elote y Crema recipe use low heat for the crema instead of boiling?
Mexican crema has a high fat content that can separate when exposed to high temperatures. Low heat gently warms the crema, preserving its smooth texture and preventing a grainy sauce.
Can I make Rajas con Elote y Crema ahead of time and how should I store it?
Yes, you can roast and slice the poblanos a day ahead and keep them refrigerated. Store the cooked rajas with corn in an airtight container for up to 3 days. Add the crema just before reheating to maintain its silky consistency.
What texture and appearance should I look for when the Rajas con Elote y Crema is done?
The onions should be soft and translucent, the corn tender but still slightly crisp, and the poblano strips should be glossy with a thin coating of cream. The sauce should be smooth, not watery, and coat the ingredients lightly.
What does the YouTube channel De mi Rancho a Tu Cocina specialize in?
The YouTube channel De mi Rancho a Tu Cocina specializes in authentic Mexican home cooking, focusing on rustic, farm‑to‑table recipes that showcase traditional ingredients and simple techniques for everyday meals.
How does the YouTube channel De mi Rancho a Tu Cocina's approach to Mexican cooking differ from other Mexican cooking channels?
De mi Rancho a Tu Cocina emphasizes cooking with ingredients sourced directly from the ranch or local markets, often sharing personal stories and cultural context. The channel favors straightforward, no‑fuss methods over elaborate plating, making the recipes highly accessible for home cooks.
What other Mexican recipes is the YouTube channel De mi Rancho a Tu Cocina known for?
The channel is well‑known for dishes such as Chicken Mole, Chiles Rellenos, Sopa de Tortilla, and various tamale fillings, all presented with a focus on authentic flavors and practical home‑cooking tips.
Last updated: November 1, 2026
