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

Dry-roast 120g poblano peppers on a hot skillet until skins blister and char, 3–4 minutes per side.

Place charred peppers in a plastic bag for 5 minutes to steam, then peel away blackened skin and remove seeds.

Slice peeled peppers into strips and set aside.