Tostadas de Rajas con Elote (Poblano and Sweetcorn Tostadas)
Smoky charred poblano strips and sweet corn on crisp tostadas, drizzled with tangy lime crema and crumbled cheese.
Made with Lime crema (Mexican soured cream sauce) and Tostadas and totopos (tortilla chips). Make a batch of the base first, then this takes minutes. Skip to the method
- Time35 min
- LevelEasy
- Costabout £1.15 a head
- Oven160°C (140°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the grill to its highest setting. Grill the poblanos on a tray for 10 to 12 minutes, turning, until blistered and blackened all over.
11 min - 2
Put the hot chillies in a bowl, cover with a plate and leave for 10 minutes to steam. Peel off the skins, remove the stalks and seeds, and cut the flesh into strips (rajas).
10 min - 3
Heat the oil in a frying pan over a medium heat. Cook the onion for 6 minutes until soft. Add the garlic and cook for 1 minute.
7 min - 4
Add the sweetcorn and cook over a high heat for 4 minutes until it takes on some colour. Stir in the rajas and salt and cook for 2 minutes more.
6 min - 5
Warm the tostadas (see the tostadas and totopos base recipe) in a 160°C (140°C fan) oven for 3 minutes if they have lost their snap. Spoon on the rajas and corn.
- 6
Drizzle with the lime crema (see the base recipe), scatter over the cheese and coriander, and serve straight away.
Tips
- If you cannot find poblanos, use green peppers with a jalapeño for a little heat. The charring is what matters, so blacken them properly.
- Steaming the hot chillies in a covered bowl makes the skins slip off easily.
- Use a hot, dry pan for the corn so it browns slightly and tastes sweeter.
- The rajas keep well, so make them ahead and warm them through when you assemble.
Storing and freezing
Keep the cooked rajas and corn in the fridge for up to 3 days and reheat until steaming hot all the way through. Assemble on fresh tostadas only when serving.
Questions
What are rajas?
Rajas are strips of roasted poblano chilli, usually cooked with onion. They are a classic filling for tacos, quesadillas and tostadas, and are often finished with cream.
Can I make this dairy free?
Yes. Skip the cheese and swap the lime crema for the creamy avocado salsa or guacamole. The rajas and corn are naturally dairy free.
Are poblanos spicy?
Poblanos are usually mild, with a gentle warmth and a deep, slightly smoky flavour. Occasionally one is hotter, so taste before you add more heat.
More made with lime crema (mexican soured cream sauce)
Crema de Chile Poblano (Creamy Poblano Soup)
VEFNFCrema de Calabaza con Chipotle (Smoky Squash Soup)
GFEFNFPollo con Rajas y Crema (Chicken with Poblano Strips in Cream)
EFNFCrema de Poblano (Creamy Roasted Poblano Soup)
GFEFNFSee every dish made with lime crema (mexican soured cream sauce)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.