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5 from 2 votes

Creamy Zucchini, Corn, and Poblano Rajas (Calabacitas con Elote y Rajas con Crema)

This rich and comforting dish is the perfect vegetarian filling for gorditas or tacos. This also makes a great accompaniment to grilled steak, pork, or chicken.
Prep Time10 mins
Cook Time32 mins
Total Time42 mins
Course: Side Dish
Cuisine: Mexican
Servings: 6 to 8 servings
Calories: 231kcal

Ingredients

  • 1 tablespoon olive oil
  • 2 zucchini ½-inch cubes
  • 1 cup fresh or frozen corn
  • 3 tablespoons unsalted butter
  • ½ large white onion sliced
  • 2 garlic minced
  • 4 poblano chile peppers roasted, seeded, and sliced into strips
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ½ cup queso fresco
  • 1 cup crema Mexicana

Instructions

  • Heat the olive oil in a large skillet over medium-high heat.
  • Add zucchini and corn and cover and cook until zucchini is tender, about 10 minutes. Transfer to a bowl and set aside.
  • In the same skillet, heat the butter over medium-low heat until melted and foamy. Add onions and cook, stirring occasionally, until translucent and starting to gently brown around the edges, about 12 minutes.
  • Add the garlic and sauté for 1 more minute until fragrant.
  • Increase the heat to medium-high and add the poblano chile strips and the zucchini and corn mixture.
  • Bring to a boil. Reduce heat to low, add the queso fresco and crema, and stir gently, and simmer for 5 to 6 minutes.
  • Serve hot as a side dish or as a filling.

Notes

If you are unsure how to roast chile peppers, please refer to this blog post: How to roast chile peppers.

Nutrition

Calories: 231kcal | Carbohydrates: 16g | Protein: 6g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 43mg | Sodium: 637mg | Potassium: 417mg | Fiber: 3g | Sugar: 5g | Vitamin A: 858IU | Vitamin C: 78mg | Calcium: 144mg | Iron: 1mg