Rajas Con Crema

1. 1

   With broiler on high, place bell peppers on a foil line sheet pan and char on all sides.

2. 2

   Transfer to a bowl and cover with plastic wrap to allow the skins to steam off.

3. 3

   Once cool enough to handle, remove and discard skins (skins will slide right off), stems, seeds, and inner membranes.

4. 4

   Slice into thin strips and set aside.

5. 5

   Meanwhile, saute the onion on medium-low heat in some of the oil until beginning to brown and soften, 10-12 minutes.

6. 6

   Raise heat, add corn and saute several minutes more.

7. 7

   Add serrano and garlic and cook another 2-3 minutes.

8. 8

   Finally, add the roasted peppers, crema, salt and pepper to the pan.

9. 9

   Stir to combine, reduce heat to low, and allow to simmer for a few minutes until sauce thickens.

10. 10

    Serve with warm corn tortillas.

* Per serving · 4 servings · Values may vary.