Rajas con Crema

Method

1. 1

   Char the poblanos

   Set a dry frying pan over high heat for 2 minutes. Add the whole peppers and turn them every 2 to 3 minutes for 10 to 12 minutes, until blistered and blackened all over.

2. 2

   Steam the peppers

   Turn off the heat, put the peppers in a covered bowl and leave for 10 minutes.

3. 3

   Peel and slice

   Rub off the skins, remove the stems and seeds, then slice the flesh into strips.

4. 4

   Soften the onion

   Heat the oil in the same pan over medium heat. Add the onion and cook for 5 minutes, stirring now and then, until soft and translucent.

5. 5

   Cook the garlic

   Add the garlic and cook for 30 seconds, until fragrant.

6. 6

   Warm the peppers and corn

   Add the pepper strips and sweetcorn. Cook over medium heat for 3 minutes, stirring, until warmed through and the corn is tender.

7. 7

   Add the dairy

   Lower the heat to low and stir in the crema, sour cream, cheese, oregano and salt.

8. 8

   Heat the sauce

   Cook for 3 to 4 minutes, stirring gently, until the cheese melts and the sauce is hot but not boiling.

9. 9

   Finish and serve

   Take the pan off the heat and stir in the lime juice. Taste and adjust the salt if needed, then serve warm when the sauce is creamy and the peppers are tender.

Tips

• Turn the peppers often so they blister evenly on all sides.
• Rub the skins off without rinsing the peppers, to keep their smoky flavour.
• Keep the dairy sauce below a simmer and stir gently to help prevent it from splitting.

Swaps

• Use frozen or tinned sweetcorn in place of fresh kernels; drain tinned corn well.
• Use mild cheddar instead of Monterey Jack.
• Use crème fraîche in place of Mexican crema.

Storing

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently over low heat, stirring, until hot.