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

Name: Rajas de Chile Poblano con Elote (Poblano Strips with Sweetcorn)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 1 grande Onion; 200 g Sweetcorn kernels; 1 tbsp Butter; 100 g Oaxacan string cheese; 4 Poblano peppers; 1 tsp Salt; 200 ml Sour cream

35 min (20 prep + 15 cook) Easy 4 servings Puebla

Edmond Bojalil

Recetas Mexas

Published: Mar 24, 2026 · Updated: May 12, 2026

Roasted poblano strips with sweetcorn and sour cream, a classic versatile Mexican stew.

About this recipe

Roasted poblano pepper strips with sweetcorn kernels and sour cream - a classic Mexican stew that works as a side dish, taco filling or quesadilla stuffing.

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 chile, but the term has become synonymous with this specific dish combining poblano pepper with sweetcorn, onion and sour cream to create a mild, creamy and slightly spicy accompaniment. The poblano chile 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 chile 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 chile's heat. The sour 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.

Estimated cost

$4.50

Total cost

$1.13

Per serving

* Approximate prices based on US supermarkets

Nutritional information per serving

210

Calories

Protein

18g

Carbohydrates

14g

Fat

Fiber

340mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Roast the poblano peppers directly over a gas flame or on a very hot griddle, turning with tongs until the skin is completely blistered and blackened all over, about 8-10 minutes.
💡 The skin must be well charred for easy peeling.
2
Place the peppers in a sealed plastic bag or covered bowl for 10 minutes to steam. This loosens the skin. Peel under cold running water and remove seeds and veins.
💡 Wearing gloves while peeling prevents the chile oil from irritating skin.
3
Cut the peeled peppers into 1-1.5cm strips. Set aside. Cut the kernels from 2 raw corn cobs (or use 200g defrosted frozen sweetcorn).
4
In a skillet, heat 1 tablespoon butter or oil over medium heat. Sauté 1 sliced onion for 5 minutes until translucent. Add sweetcorn and cook 3 more minutes.
💡 The caramelised onion adds sweetness that balances the chile.
5
Add the pepper strips to the pan. Pour in 200ml sour cream and salt to taste. Mix well and cook for 5 minutes over low heat until the cream is incorporated and slightly thickened. Adjust seasoning.
💡 For a more substantial version, add grated Oaxacan cheese at the end and allow to melt.