Rajas con crema is a traditional Mexican dish made with poblano peppers and cream. This is one of my favorite Mexican dishes to make because it is so easy and delicious.
This dish is often made by older senoras that prepare tortillas and memelas (a thicker tortilla) to sell at markets. It's also popular at potluck style parties because it's simple to make in bigger batches.
Because I'm such a fan of this dish, I wanted to add my spin on it to turn it into something a little more shareable.
This 5 ingredient roasted poblano pepper dip is the perfect Mexican addition to spice up any fiesta!
Key Ingredients & Substitutions
- Poblano peppers. The star of the dip - mild, earthy, and full of smoky flavor once charred in the skillet. Poblanos aren't spicy on their own, but roasting deepens the flavor considerably. If they aren't available, swap in Anaheim peppers for a similarly mild result, or a green bell pepper if you want zero heat at all.
- Canned corn. Adds sweetness that balances the smokiness of the peppers, the way rajas con crema traditionally uses corn and onion together to round things out. Frozen corn (thawed) or fresh corn cut straight off the cob works just as well - fresh is especially good if you can char it alongside the peppers.
- Small onion. Rounds out the flavor with savory depth. Yellow or white onion both work; a shallot is a good substitute if you want something a little milder and sweeter.
- Cream cheese. Along with the butter, this is what creates the dip's rich, creamy texture that ties everything together. Neufchâtel cheese is a lighter substitute if you want to cut some of the fat without losing the creaminess.
- Butter. Adds richness and helps everything melt together into a smooth, scoopable dip. Salted or unsalted both work - just adjust any additional salt to taste.
- Habanero salsa. Optional, but one of my favorite additions - just a teaspoon gives the dip a little kick without making it too spicy. Swap in your favorite hot sauce or a spoonful of chipotle in adobo if habanero salsa isn't easy to find.
Helpful Tips
- Char the peppers properly. Dice the poblanos and saute them on their own first, over medium-high heat, until they're soft and a little charred at the edges. That char is where the smokiness comes from, so don't rush this step or turn the heat down too soon.
- Use a heavy skillet. A cast-iron skillet holds and distributes heat evenly, which makes it much easier to get a good char on the poblanos without scorching them in spots while the rest stays pale. If you don't already have one, a 12-inch cast iron skillet is worth adding to the kitchen - it's useful well beyond this recipe.
- Cook the onion until it's truly soft. Add the diced onion to the skillet after the peppers and let it cook, stirring occasionally, until it's soft and a little translucent rather than just warmed through - that's what keeps the dip from tasting raw or sharp.
- Lower the heat before adding the dairy. Once you stir in the cream cheese, butter, corn, and habanero salsa, drop the heat so the cream cheese melts gently instead of breaking or turning greasy. Stir until everything is fully incorporated and smooth.
- Taste before you serve. Habanero salsa brands vary a lot in heat, so taste the dip once it's fully melted together and adjust with a little extra salsa, hot sauce, or a pinch of salt if it needs it.
Variations
- Make it spicier. Add a diced jalapeño or serrano along with the poblanos, or stir in extra habanero salsa a little at a time until it's as spicy as you like.
- Add shredded chicken. Stir in a cup of shredded rotisserie chicken to turn this from a dip into more of a warm, scoopable filling - great alongside tortillas as well as chips.
- Make it a bean dip. Fold in a drained can of black beans or pinto beans for extra heartiness and a little more protein.
- Swap the cheese. Try pepper jack or a Mexican cheese blend melted in along with the cream cheese for a sharper, more savory flavor.
- Serve it queso-style. Thin the dip with a splash of milk while it's still warm and serve it straight from a slow cooker to keep it pourable throughout a party.
Serving Ideas
Poblano peppers are great for adding a good hearty flavor to whatever they're paired with, and this dip is at its best served warm alongside a big bowl of tortilla chips for scooping. I originally made this dip to share with a friend at a girls' night at her place - but it turned out so good that I ended up keeping it (and secretly bringing something else along instead).
I love how the spice from the habanero salsa mixes with the smokiness of the poblanos, while the corn and cream cheese keep everything sweet and creamy at the same time. It's just as good spooned over grilled chicken or steak, stirred into scrambled eggs, or served alongside a batch of mango salsa for a full spread of dips at your next get-together.
Storing & Freezing
This dip is best made close to when you plan to serve it, but leftovers will keep in an airtight container in the refrigerator for up to 3-4 days. The dairy base means it firms up quite a bit once chilled, so reheat it gently - in a saucepan over low heat or in the microwave in short bursts, stirring in between - until it's smooth and warm again rather than trying to serve it cold.
I don't recommend freezing this dip. Cream cheese and butter-based dips like this one tend to separate and turn grainy once thawed, since freezing breaks down the dairy's texture and there's no good way to smooth it back out afterward. If you want to get a head start, your best bet is to prep the diced poblanos, onion, and corn a day in advance and refrigerate them separately, then combine and cook everything fresh when you're ready to serve.
Next time I will have to bring over a batch to share. But don't be surprised if your roasted poblano pepper dip has vanished after five minutes.
This dip is addictive so consider yourself warned!
If you're interested in more flavor-packed dips, check out my Dill Pickle Dip - it's just as easy to throw together and disappears just as fast.
More Appetizer & Dip Recipes
If you loved this recipe, here are a few more you might enjoy:
- Tailgate Recipes Appetizers You'll Want to Try
- One-Pan Fajita Nachos
- Spicy Creamy Chicken Poblano Soup
- Mini Bacon Ranch Cheese Balls
Recipe
5 Ingredient Roasted Poblano Pepper Dip
Ingredients
- 2 poblano peppers
- 1 can corn
- 1 small onion
- 1 8 oz package cream cheese
- 4 tbs butter
- 1 teaspoon habanero salsa optional
Instructions
- Dice the poblanos and saute them in a skillet over medium-high heat, on their own, until soft and a little charred.
- Dice the onion and add it to the skillet as well. Cook until soft, stirring occasionally.
- Lower the heat and add in all of the other ingredients. Stir until fully incorporated and the cream cheese has melted. Enjoy warm or cold!
Nutrition
Nutrition details are an estimate, per serving.
Lesleay says
Made this twice. It’s delicious! I doubled the recipe to have even more!
LMSCSM says
Very tasty! Easy to make just as described. I used fresh, summer time corn on the cob and it was so sweet! Canned might be better. I had to add extra poblanos and habanero to off set the sweet. Next time I might omit the butter. Will make again!