Creamy Zucchini, Corn, and Poblano Rajas

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All the flavors of summer in one tasty skillet – Creamy Zucchini, Corn, and Poblano Rajas!

Creamy Zucchini, Corn, and Poblano Rajas in an iron skillet on a wooden board

This dish is similar to calabacitas con elote, but with the addition of smoky roasted poblano rajas (strips of roasted chiles) and caramelized onions bathed in a creamy and salty sauce.

roasted and peeled poblano pepper

WHAT KIND OF CHILE CAN BE USED?

Mild poblanos are readily available year-round. For a spicier chile pepper, try Anaheim or Hatch.

ROAST CHILE PEPPERS

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

Caramelizing the onions in butter is what really makes this dish. Slowly cooking onions in butter caramelizes the onion resulting in an intense and wonderful flavor.

This dish is the perfect vegetarian filling for gorditas de harina or tacos. This also makes a great side dish to grilled steak, pork, or chicken.

three Gorditas de Harina filled with Creamy Zucchini, Corn, and Poblano Rajas on a Mexican brown plate

This dish is rich and creamy and comforting all in one. The flavors are similar to rajas con queso, but made with mild poblanos for the perfect amount of spice.

Gorditas de Harina filled with Creamy Zucchini, Corn, and Poblano Rajas

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.
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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

I’d love to see what you cook!

Tag #MUYBUENOCOOKING if you make this recipe.

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Photography by Jenna Sparks

Originally published: March 2018