Poblano strips in cream (Rajas con crema)

1. Char the poblano peppers all over on an open flame or under the oven grill.

2. Put them in a covered bowl for 10 minutes to "sweat", then peel off the charred skin, deseed and cut into 1 cm strips (rajas). Don't rinse them with water or they lose their smoky flavour.

3. Soften the onion, sliced into thin half-moons, in the oil in a frying pan over medium heat for 5 minutes.

4. Add the pepper strips and the drained corn and cook together for 3-4 minutes.

5. Whisk the sour cream with the cream until smooth, pour into the pan, season with salt and cook over low heat for 3-4 minutes until it thickens into a creamy sauce – don't let it boil hard or the sour cream may split.

6. Serve warm as a side with rice or tucked into tortillas.

Tip: Poblanos vary in heat – if one is very hot, add an extra spoonful of sour cream to the sauce.