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rajas con elote
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Poblano Chiles and Corn


  • 2-3 poblano chiles peeled and cut in strips (check here to see how to peel poblano chiles)
  • 1 medium white onion sliced
  • 2-3 Tablespoons olive or canola oil
  • 3/4 cup frozen corn kernels or one can, without water
  • Salt and pepper to taste
  • 2-3 Tablespoons sour cream or crema Mexicana optional
  • 1 pkg. queso fresco crumbled
  • 8-12 tortillas


  • Heat the oil in a medium sized pan over high heat. Add the onions and cook them until soft (approx. 5 minutes) lower temperature to medium and add the chiles, corn, salt and pepper.
  • Mix well and cook about 5-8 minutes or until corn is soft. Remove from stove and add the cream (if you like).
  • Warm the tortillas and top with mixture, then top with queso fresco. If you like spicy foods, you may want to put some salsa on top,┬álike my avocado salsa.
  • Serve with white rice, or refried beans, or both. You can also use tostadas instead of tortillas.