Rajas con Crema y Elote (Poblano Strips with Cream and Sweetcorn)

• 4 medium Poblano pepper, firm, glossy
• 1 large Yellow onion
• 2 cloves Garlic
• 2 tbsp Vegetable oil
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 1 tsp Ground cumin
• 250 g Sweet corn kernels
• 200 ml Mexican crema
• 1 medium Lime, juicy

1. Heat the oven to 230°C (445°F). Put the poblano peppers on a baking tray and roast for 18 to 22 minutes, turning once, until blistered and blackened in patches.
2. Transfer the peppers to a bowl and cover with a plate; leave for 10 minutes to steam. Peel off the skins, remove the stems and seeds, then slice into thin strips.
3. Halve and thinly slice the yellow onion, then finely chop the garlic. Heat the vegetable oil in a large frying pan over medium heat and cook the onion with the fine sea salt for 6 to 8 minutes, stirring, until soft and lightly golden.
4. Stir in the garlic and ground cumin and cook for 30 to 60 seconds until fragrant. Add the poblano strips and cook for 2 minutes to warm through.
5. Add the sweet corn kernels and cook for 2 to 3 minutes until hot. Reduce the heat to low, stir in the Mexican crema and black pepper, and warm gently for 2 to 3 minutes until glossy; do not let it boil.
6. Squeeze in the lime juice, taste, and adjust with a pinch more fine sea salt if needed. Serve hot, spooning plenty of the creamy sauce over the peppers and corn.

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