Rajas con elotes (Poblano Strips with Corn Kernels)

I think the most famous way to use poblano peppers is stuffed, as in chiles rellenos (check out this recipe), but I would say it is more common in Mexico to have them as rajas (strips). Rajas can be used for fillings for different things (I recently made delicious rajas and cheese tamales), and a favorite is to cook them with cheese and cream. This recipe expands the cheese and cream rajas with the addition of corn kernels.

Ingredients

4 medium fresh poblano peppers

1 corn ear, kernels removed (about 3 cups kernels)

½ cup Mexican cream or crème fraîche (or in a pinch, table cream)

½ cup grated Manchego cheese (or in a pinch, Muenster or medium white cheddar)

¼ cup parmesan cheese, freshly grated

1 tbsp olive oil

1 tbsp butter

½ tsp dried thyme

½ medium onion, sliced in wedges

½ tsp paprika (optional, hot or mild, to taste)1 clove garlic (if not using pesto)

Prepare the poblano peppers as per this recipe. If you remove all the seeds and veins, the chiles won't be hot at all, but you can keeps some of the seeds to make them spicy. Cut the peppers in ¼" strips.

In a pan over medium heat, add the butter and oil and heat until the butter stops bubbling. Add the onion and garlic (if using it) and sautée until onion is translucent. Add the poblano strips, thyme and paprika, and sautée for about another 5 minutes. Add the corn kernels and heat until the kernels are cooked. They should be firm but tender (al dente).

Turn the heat off and add the cheese, mixing until the cheese is melted. Serve immediately with hot corn tortillas.

Notes

Poblano peppers can be found in Latin American food stores and FreshCo, and even some supermarkets. (Longo's carries them, at least from time to time.) You can get Mexican cream in Latin American stores and in some supermarkets, like some locations of No Frills that cater to Latin Americans. You can also make a very similar cream with this recipe. You can get Manchego cheese at most cheese stores.

The paprika and parmesan cheeses are not traditional. I like the paprika because it accentuates the chiles. While thyme is not traditionally used in this dish, it is definitely part of Mexican cuisine, and I think it adds a good flavor to the mix. Basil, however, is easily found in Mexican traditional markets. Although I've never heard it, my mother tells me vendors used to shout the rhyme "albahaca para la gente flaca" (basil for thin people). This akes me think of the game of "lotería", Mexican bingo, where calling out each "number" would have a short rhyme. If you want to be totally traditional, you would omit all these ingredients, and it would still be very tasty.

A really good, very-non-Mexican addition is about 2-3 tsp good quality pesto (or to taste). Add it to the pan at the time you add the poblano strips.