Rajas con Crema (Roasted Poblanos in Cream)

What is Rajas con Crema?

Rajas (pronounced raw-HAS) means “strips” in Spanish and usually refers to strips of roasted poblano peppers. In this dish, both poblanos and onions are sliced into rajas, then sautéed and simmered in a creamy, cheesy sauce alongside fresh zucchini and sweet corn.

This traditional Mexican recipe is similar to calabacitas con elote (literally “zucchini with corn”), but with the addition of smoky roasted peppers and sweet caramelized onions bathed in a creamy and salty sauce. It’s comforting, flavorful, and incredibly versatile.

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Ingredients & Substitutions

This creamy rajas recipe comes together with fresh veggies, crema, and cheese.

• Poblano peppers – Roasted, peeled, and sliced into rajas. You can also use Anaheim peppers, Hatch chile peppers, or even green bell peppers for a milder version.
• Zucchini – Sliced into half-moons. Yellow squash works too!
• Corn – Fresh or frozen kernels add sweetness and texture. There is no need to defrost the kernels before adding them to this recipe.
• Onion & garlic – Caramelized for extra depth.
• Butter – Adds richness and helps the onions get jammy.
• Crema Mexicana – For a silky texture. You can easily substitute sour cream, crème fraîche, or even whole milk plain yogurt in a pinch.
• Queso fresco – Or use crumbled feta or shredded Monterey Jack for a creamier melt.

The full list of ingredients, quantities, and instructions is in the printable recipe card below.

How to Make Creamy Zucchini, Corn, and Poblano Rajas

This easy vegetarian Mexican side dish is simple to pull together.

Step 1: Roast poblano peppers. Roast, peel, and slice your poblanos into thin strips (rajas). Remove the stems and seeds. Set aside.

Step 2: Sauté zucchini and corn. Heat olive oil in a large skillet over medium-high heat. Add zucchini and corn. Cover and cook until tender, about 10 minutes. Transfer to a bowl and set aside.

Step 3: Caramelize onions. In the same skillet, melt butter over medium-low heat. Add sliced onions and cook, stirring occasionally, until soft and golden, about 12 minutes. Stir in garlic and cook for 1 more minute.

Step 4: Combine everything. Increase heat to medium-high. Add poblano rajas, zucchini, and corn. Stir well and bring to a gentle boil.

Step 5: Add crema and cheese. Lower heat to a simmer. Stir in queso fresco and crema. Simmer for 5–6 minutes until creamy and heated through.

Watch this video to see the step-by-step process for this easy recipe.

Serving & Topping Suggestions

This rajas con crema y elote is delicious in so many ways:

• Top with fresh cilantro, cotija cheese, or a squeeze of lime for brightness.
• Spoon into corn tortillas to make Mexican tacos, gorditas de harina, or Mexican sopes for a meatless main.
• Serve as a side dish with carne asada, chicken mole, or pork carnitas. I especial love it spooned over Thanksgiving turkey! 

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over medium-low heat or in the microwave until warmed through.

Frequently Asked Questions

More Recipes

Calabacitas con Elote (Mexican Zucchini & Corn)

Elote en Vaso (a.k.a. Esquites)

Espagueti Verde (Green Spaghetti with Poblano Cream Sauce)

Cheese with Roasted Chile Tamales (Tamales de Rajas Con Queso)

If you tried this Rajas con Crema (Roasted Poblanos in Cream) or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the comments below!