Rajas con Crema, Elote, y Queso (Creamy Poblano Peppers and Sweet Corn)

Recipe View Preheat oven to 500 degrees F (260 degrees C). Line a baking sheet with aluminum foil. (Time: 5 minutes)

Recipe View Place poblano peppers on the prepared baking sheet and brush with 1 tablespoon of vegetable oil. (Time: 2 minutes)

Recipe View Roast in the preheated oven for 20 minutes, then flip and continue roasting until the skin is charred and the flesh is soft, about 20 more minutes. (Time: 40 minutes)

Recipe View Transfer roasted peppers to a bowl and cover tightly with plastic wrap; let steam for 10 to 15 minutes. (Time: 10-15 minutes)

Recipe View While the peppers are steaming, bring a pot of water to a boil. Add corn kernels and cook until tender, about 10 minutes. Drain well. (Time: 15 minutes)

Recipe View Carefully remove plastic wrap from the pepper bowl. Peel and discard the pepper skins, remove seeds and stems. Cut the peppers into strips. (Time: 10 minutes)

Recipe View Heat butter and the remaining 1 tablespoon vegetable oil in a saucepan over medium heat. Add the sliced onion and cook, stirring occasionally, until softened and translucent, 5 to 10 minutes. (Time: 10 minutes)

Recipe View Add the pepper strips, cooked corn kernels, and chicken bouillon granules to the saucepan. Cook for 3 minutes, stirring to combine. (Time: 3 minutes)

Recipe View Reduce the heat to medium-low and stir in the heavy whipping cream and grated Manchego cheese. Simmer gently until the cheese is melted and the sauce has thickened slightly, about 5 minutes. Serve warm and enjoy! (Time: 5 minutes)