Rajas de Chile Poblano con Elote (Poblano Strips with Sweetcorn)

History & Origin

Rajas de chile poblano con elote are among the most beloved and versatile stews in central Mexican cuisine. "Rajas" simply means strips of roasted, peeled chilli, but the term has become synonymous with this specific dish combining poblano pepper with sweetcorn, onion and soured cream to create a mild, creamy and slightly spicy accompaniment. The poblano chilli is the star ingredient. This variety, originating from the state of Puebla, has a deep, smoky flavour when roasted, with a moderate heat level that makes it accessible to all palates. The roasting process is fundamental: the chilli is placed directly over a gas flame or on a very hot griddle until the skin blisters and blackens, then sealed in a bag to steam so the skin peels away easily. The sweetcorn adds natural sweetness and texture that perfectly complements the chilli's heat. The soured cream smooths everything together, creating a silky sauce. This combination is so popular it is used as a quesadilla filling, taco de canasta filling, meat accompaniment, tamale filling and as a side to beef tampiquena. In Puebla, rajas are part of the regional culinary identity, found in virtually every home and restaurant. The version with melted Oaxacan string cheese is especially popular, creating a richer, more substantial variant.