Heat a cast-iron griddle or large skillet over high. Pan-roast the poblano peppers until all sides are blackened and blistered, about 10 minutes.
Once they are done, transfer the poblanos to a Ziplock bag or bowl with plastic wrap overtop to help loosen the skins. Let them steam for 5-10 minutes, then peel the skins off.
Remove the seeds and veins of the poblanos, then slice them into thin strips and set them aside (wash your hands well after handling or wear gloves).
Heat olive oil in a large skillet over medium, then add in onion slices and sauté for 3-4 minutes until translucent. Add in minced garlic and cook for another minute. Lastly, add in corn and poblano strips and cook for 2-3 minutes more.
Lower the heat slightly, mix in vegan crema and vegetable broth, and cook until warmed, about 2 minutes. Add in shredded vegan cheese and combine until melted. Taste and season with salt and pepper to your liking.
Remove from heat and serve immediately in corn tortillas, as a side dish, or garnish. Happy eating!
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Rajas con Crema
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.