Rajas with Cream and Corn

May 7, 2010

“Rajas” (pronounced ra-has, dont forget to roll those R’s) means “Strips” but in Mexican cooking it refers to strips of Chile. The Pasilla peppers are roasted, peeled and cut into strips. From there you can add whatever you’d like to them. This is a great Vegetarian-Mexican dish since the bulk of this recipe is roasted peppers you can’t go wrong serving this at a party; especially when you dont know what special diet your guests may have. It can be served as a taco in mini tortillas with Spanish rice and beans on the side.


  • 8 Chile Pasillas (sometimes refered to as Poblano)
  • 1 medium onion, juilline cut
  • 3 minced garlic cloves
  • 1/2 cup Crema Mexicana
  • 1 canned corn (drained)
  • 1tbs. Chicken boullion (or veggie)
  • 2 tbs. butter
  • Queso fresco to garnish


Roast poblano peppers and place in a plastic bag to sweat. Peel, and shred (not too thin) discarding the stems. Warm butter in a saute pan and add the  onion, garlic and corn. Saute until the onions are cooked through and have a transparent color.  Add peppers and saute a few more minutes. Add creme and chicken boullion; simmer until thickened. Garnish with cheese.


5 Responses to “Rajas with Cream and Corn”

  1. […] Rajas with Creme and Corn […]

  2. Alex Says:

    The recipe here calls for Pasilla, and it’s a different pepper than Poblano, it’s not sometimes called Poblano because they are two different peppers.

    The “Rajas” are traditionally and only made with “Poblano” peppers. Pobalano Rajas are the traditional and the best tasting.

    The Poblano pepper comes from Puebla, Mexico. Were chilles rellenos also come from.

    Chilles rellenos are also made with Poblano peppers, the original recipe.

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