2 jars of rajas de poblano (approx. 600 g)
½ cup corn kernels
2 tablespoons vegetable oil
1 medium onion cut into julienne strips
200 ml heavy cream (more sour cream can be added if needed)
salt and pepper to taste
Drain the rajas de poblano and rinse well. Cut the onion into julienne strips. If the chile strips seem a little too long, you can cut them in half.
Place a skillet over medium heat and add the oil. Sauté the onions, stirring, until they are glazed. Add the corn kernels and saute for a few more minutes.
Add the rajas de poblano and saute as well. Once they are well toasted, add the cream and simmer for 2-3 minutes. Season with salt and pepper and serve with rice and warm corn tortillas.