Mexican Rajas Poblano Pickle with Crema and Corn

Name: Mexican Rajas Poblano Pickle with Crema and Corn
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 4 medium (480 g) poblano peppers, fresh, whole; 1¼ cup (200 g) corn kernels, fresh or frozen and thawed; ½ (100 g) white onion, medium, thinly sliced; ¾ cup (180 ml) white vinegar or apple cider vinegar; ¾ cup (180 ml) water; 1 tablespoon (15 g) sea salt or kosher salt; 1 teaspoon (5 g) cumin seeds or ground cumin; 4 (20 g) garlic cloves, unpeeled, whole; 1 bay leaf; ½ teaspoon (1 g) black peppercorns; ½ cup (120 ml) crema mexicana, crème fraîche, or sour cream; ¼ cup (10 g) fresh cilantro, roughly chopped (optional); ½ fresh lime, for serving, cut into wedges (optional)

From the MyKitchenBank Kitchen

Roasted poblano peppers brined in a bright vinegar-forward pickle with charred corn, onion, and cumin, finished with a dollop of cooling crema. This condiment straddles the line between rajas and pickle—tangy enough to preserve and serve cold, rich enough to use as a topping for grilled meats, tacos, or even cheese. The rajas soften in the brine while staying flexible; the crema tempers the acid and adds a luxurious finish. Ready in under 2 hours, better after one day.

Prep: 25 min
Cook: 30 min
Wait: 1 hr 5 min
Total: 2 hr
Makes: About 3 cups (720 ml), enough for 8 servings as a condiment

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Steps

Before you start

Have a bowl of ice water ready near your stovetop for quick cooling after charring.
Make sure your jar or container is clean and dry.
Read through to understand that rajas are roasted strips, not raw; they become tender in the brine.

1
Char the poblanos
- Heat a large cast-iron skillet or grill pan over high heat for 1–2 minutes until very hot.
- Place the whole poblano peppers in the skillet, a few at a time so they're not crowded.
- Use tongs to rotate them every 60–90 seconds, charring all sides evenly until the skin is blackened and blistered all over (about 6–8 minutes per batch).
- As each batch is done, place them in a bowl and cover loosely with foil to steam.
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Ready when: Entire surface is blackened and blistered; flesh is tender when pierced with a fork.
Tip: Don't worry if the skin looks charred—this is the goal. The black bits add deep flavor.
2
Peel and seed the peppers
- Once cool enough to handle, remove the skin by gently rubbing the peppers under cool running water or with your fingers.
- The charred skin should slip away easily.
- Slit each pepper lengthwise, open it gently, and scrape out the seeds and white membranes with your knife or a small spoon.
- Cut the peppers into ½-inch-wide rajas (strips).
- You should have about 2 cups (250 g) of rajas.
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Ready when: All skin is removed; rajas are tender and stripped of seeds and membranes.
Tip: Work over a bowl to catch any juices—save them for the brine. Don't worry about tiny seed bits; they add texture.
3
Toast and char the corn
- Return the skillet to medium-high heat.
- Add the corn kernels in a single layer and cook without stirring for 2–3 minutes until one side is lightly charred.
- Stir and cook another 2–3 minutes until edges are golden and a few kernels are blistered.
- The corn should be tender-crisp and smell sweet and toasty.
- Transfer to a clean bowl.
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Ready when: Corn kernels are lightly charred on one or two sides and smell sweet and toasted.
Tip: Don't stir too much—let the corn sit so it gets color. Frozen corn works just as well as fresh.
4
Make the brine
- In a small saucepan, combine the vinegar, water, salt, cumin seeds, garlic cloves, bay leaf, and peppercorns.
- Bring to a boil over medium-high heat, stirring once or twice to dissolve the salt.
- Once boiling, immediately remove from heat.
- The brine should smell bright and aromatic.
- Let cool for 2–3 minutes.
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Ready when: Brine reaches a rolling boil; salt is fully dissolved.
Tip: A hot brine will soften the rajas just enough while keeping them chewy. Don't let it cool completely.
5
Assemble the pickle
- In a 1-quart (1 L) clean glass jar or container, layer the rajas, corn, and sliced onion.
- Pour the hot brine (including the garlic cloves, bay leaf, and peppercorns) over everything, making sure all the vegetables are submerged.
- You can weight them down with a clean piece of cheesecloth tucked under the rim or a small bowl inside the jar if they keep floating.
- Let cool to room temperature, then cover and refrigerate.
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Ready when: Vegetables are submerged in brine; container is sealed.
Tip: The rajas will absorb brine and soften more as it cools. After 12 hours, they'll have a tender, yielding bite.
6
Chill and meld
- Cover the jar and refrigerate for at least 1 hour (ideally overnight or up to 24 hours).
- As it sits, the rajas will soften, the onion will mellow, and the flavors will marry.
- After chilling, taste and adjust the salt or vinegar if needed—rajas should taste tangy but not harshly acidic, with a pleasant cumin warmth.
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Ready when: Rajas are tender and flavorful; the pickle smells balanced, tangy, and fragrant.
Tip: The flavor improves after 24 hours. You can eat it immediately, but overnight is better.
7
Serve with crema
- To serve, spoon the rajas and corn into a small bowl or onto a plate.
- Add a generous dollop or drizzle of crema on top.
- Garnish with fresh cilantro if using, a squeeze of lime juice, and a pinch of salt.
- Serve cold or at room temperature as a condiment alongside grilled meats, tacos, quesadillas, or even simply with cheese and tortillas.
- You can also drizzle some of the pickling liquid over the top for extra tang.
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Ready when: Crema is smoothly dolloped; cilantro and lime are visible.
Tip: The crema cools and tempers the acid of the pickle—don't skip it. You can thin crema with a little lime juice if you prefer it pourable.

Good to know

Tips

Charring the poblanos directly over flame (if you have a gas stove) is faster and produces a deeper, more authentic smoky flavor than a skillet—use tongs and rotate carefully over the flame for 8–10 minutes total.
For a spicier pickle, leave 1–2 of the poblano seeds or add a pinch of dried chile flakes (¼ teaspoon) to the brine.
This pickle is excellent alongside carne asada, chile rellenos, or even grilled fish. It also makes a memorable topping for cream cheese and crackers.
If the crema is too thick to drizzle, thin it with a splash of lime juice, water, or a little of the pickling liquid for a pourable consistency.

Make ahead

Yes. Make the rajas, corn, and brine up to 3 days ahead; store covered in the refrigerator. Assemble and chill overnight for best flavor. The crema should be added fresh just before serving for the best texture and tang.

Storage & reheating

Refrigerator: Cover and store for up to 10 days. The rajas and corn will soften further and become even more flavorful. Room temperature: Serve cold or at room temperature straight from the fridge. Freezer: Not recommended; the crema and rajas don't freeze well. Reheat: Serve cold; warm gently in a small saucepan over low heat if you prefer, but cold is more authentic and refreshing.

Substitutions

poblano peppers, fresh → Anaheim or mild green chiles. Anaheim chiles are milder than poblanos but have a similar texture when roasted and charred. You may need 5–6 because they're thinner. The pickle will be less smoky.
crema mexicana, crème fraîche, or sour cream → Greek yogurt, sour cream, or crème fraîche. All three work; Greek yogurt will be tangier, sour cream is closest in flavor, crème fraîche is richer. Use the same amount.
white vinegar or apple cider vinegar → Apple cider vinegar or distilled white vinegar. Apple cider vinegar adds a slight fruity note; white vinegar is cleaner and brighter. Avoid rice vinegar (too mild) or balsamic (too sweet).
cumin seeds or ground cumin → Ground cumin or whole toasted cumin. Use ground cumin at the same amount for a more integrated flavor, or toast whole seeds lightly in a dry pan first for deeper aromatics. Flavor will be slightly different but equally delicious.