Poblano Pepper Strips with Sweetcorn

About this recipe

Roasted poblano chilli strips with sweetcorn kernels, onion and epazote. A simple, comforting Puebla dish that differs from rajas con crema by using no dairy.

1. 1

   Roast the poblano chillies directamente on the llama of the estufa or under the grill, flipping them until they are completely negros on all sides.

   
2. 2

   Place the chillies roasted in a bolsa of plastic cerrada and deja sudar 10 minutes. Peel under a drizzle of water, remove seeds and venas, and cut in chilli strips.

   

   💡 No the remojes in water or perderán flavour.

3. 3

   Desgrana the corn cobs with a knife. In a frying pan with oil, sauté the onion into half-moon slices until translucent.

   
4. 4

   Add the chilli strips of poblano chilli and the sweetcorn kernels. Cook over medium heat 10 minutes, add epazote, season with salt and serve.

   

   💡 El epazote add to the final for that not pierda aroma.