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

Ingredients

• 4 poblano peppers
• 2 tablespoons vegetable oil, divided
• 1 ear fresh corn, kernels cut off
• 1 tablespoon butter
• 1 small onion, sliced
• 2 teaspoons chicken bouillon granules
• 4.5 ounces Mexican manchego cheese, grated
• 0.5 cup heavy whipping cream

Steps

1. Preheat the oven to 500 degrees F (260 degrees C). Line a baking sheet with aluminum foil.
2. Place poblano peppers on the prepared baking sheet; brush with 1 tablespoon vegetable oil.
3. Roast in the preheated oven for 20 minutes; flip and continue roasting until skins charred and flesh soft, about 20 minutes more.
4. Transfer roasted peppers to a bowl and cover with plastic wrap; steam for 10 to 15 minutes.
5. Bring a saucepan of water to a boil; add corn kernels and cook until soft, about 10 minutes. Drain.
6. Peel and discard pepper skins; remove seeds and stems. Cut peppers into strips.
7. Heat butter and remaining 1 tablespoon vegetable oil in a saucepan over medium heat. Add onion; cook and stir until soft, 5 to 10 minutes. Add pepper strips, corn, and bouillon granules; cook for 3 minutes. Reduce heat to medium-low; stir in Manchego cheese and cream and simmer until cheese melts, about 5 minutes.