Food Ethnic Rajas with Corn Tacos Rajas is a classic Mexican taco filling made of charred poblano peppers that are steeped in seasoned cream. This version includes sweet corn, too, to balance the smoke and spice. By Midwest Living editors Midwest Living editors Midwest Living's experienced editors create best-in-class travel, lifestyle, food, home and garden content you won't find anywhere else. We're loudly, proudly Midwestern, and we're passionate about helping our audience explore and create through award-winning storytelling. Midwest Living's Editorial Guidelines Published on May 24, 2023 Print Share Photo: Brie Passano Hands On Time: 20 mins Total Time: 1 hr Ingredients 2 pounds (about 8 medium) fresh poblano chiles* 2 tablespoons butter 1 medium white onion, sliced 3 cloves garlic, minced 2 ears fresh sweet corn, kernels cut from cobs (about 1 cup) 2 whole fresh oregano leaves, or 1/2 to 3/4 teaspoon dried oregano ¾ cup Mexican crema or sour cream salt 16 6-inch corn tortillas, warmed crumbled Cotija, Oaxaca or feta cheese fresh cilantro, shredded red cabbage, and/or jalapeño slices lime wedges Directions Preheat broiler. Place whole poblano chiles on a baking sheet. Broil 4 inches from the heat, turning chiles occasionally, until charred on all sides, about 10 minutes. Transfer chiles to a brown paper bag or a bowl; fold top to seal bag or cover bowl. Let chiles steam 15 minutes or until cool enough to handle. Wearing rubber gloves, scrape off and discard blackened skin from chiles. (Rubbing chiles with paper towels can help with removing skin.) Remove and discard seeds and stems from chiles. Cut chiles into long strips (rajas) that are at least 1/4 inch wide. In a large cast-iron skillet, melt butter over medium. Add onion; cook, stirring occasionally, until soft and charred at the edges, about 6 minutes. Add garlic; cook and stir until fragrant, about 30 seconds. Stir in poblano strips, the corn and oregano; reduce heat to low. Cook until heated through, about 5 minutes. Add crema and turn off heat. Stir until crema is melted and oats the vegetables. Season to taste with salt. Serve vegetable mixture in tortillas topped with cheese, cilantro, cabbage, and/or jalapeño slices. Squeeze lime wedges over top. Ingredients tip: Poblanos are relatively mild chile peppers, but their heat level can vary throughout the season. If you are concerned about spiciness, substitute 1 large green bell pepper for 2 poblano chiles. Nutrition Facts (per serving): 156 cal., 7 g total fat (4 g sat. fat), 19 mg chol., 157 mg sodium, 20 g carb., 2 g fiber, 2 g sugar, 5 g pro.Daily Values: 10% vit. A, 243% vit. C, 10% calcium, 10% iron. Print