Creamed Rajas

• 3 tablespoons vegetable oil
• 1 medium white onion, thinly sliced
• 2 cups fresh corn kernels (from 2 ears)
• 6 poblano chiles, charred (see page 35), peeled, stemmed, seeded, and cut into strips
• 1/4 cup heavy cream
• 1/4 cup Mexican crema (page 70) or creme fraiche
• 1/2 cup shredded Oaxaca cheese or mozzarella cheese
• Salt and freshly ground black pepper

1. Heat the oil in a large heavy skillet over medium heat.
2. Add the onion and saute for 5 minutes, or until translucent.
3. Add the corn kernels and cook for an additional 3 minutes.
4. Add the chile strips to the corn mixture and cook for 5 minutes, or until the corn is tender.
5. Add the heavy cream and crema and cook for 8 minutes, or until bubbling.
6. Add the cheese and stir until melted and smooth.
7. Season the rajas to taste with salt and pepper.
8. Serve hot.
9. (The rajas can be made 1 day ahead.
10. Cool, cover, and refrigerate.
11. Stir over medium heat until hot before serving.)

vegetable oil, white onion, corn kernels, poblano chiles, heavy cream, oaxaca cheese, salt

Taken from www.epicurious.com/recipes/food/views/creamed-rajas-387019 (may not work)