Creamy Poblano Pepper Strips (Rajas)

Ingredients

• 0.3 cup crème fraîche 
• 2  ears corn 
• 0.3 cup heavy cream 
• 0.5 cup monterrey jack cheese shredded
• 6 servings kosher salt and ground pepper fresh black
• 6  poblano chiles fresh canned peeled or ,
• 3 tablespoons vegetable oil 
• 1 medium onion white thinly sliced

Equipment

• frying pan
• broiler
• stove
• ziploc bags

Directions

1. Watch how to make this recipe.
2. Char the poblano chiles directly over the gas flame on the stove or under the broiler until blackened on all sides. Enclose in a plastic bag and let steam for about 10 minutes.
3. Add the oil to a heavy large skillet over medium heat. When the oil is hot, add the onion and saute until translucent, about 5 minutes.
4. Add the corn and cook for an additional 3 minutes. Set aside.
5. Peel and seed the chiles.
6. Cut the chiles into 1/4 to 1/2-inch strips (rajas) and add the strips to the onion and corn mixture and saute until the corn is tender, about 5 minutes.
7. Add the heavy cream and Mexican crema and cook until bubbling, about for 8 minutes.
8. Add the cheese and stir until melted and smooth. Season the rajas with salt and pepper, to taste.
9. Transfer to a serving dish and serve.