Step 1

Heat the olive oil in a large skillet over medium-high heat.

Step 2

Add zucchini and corn and cover and cook until zucchini is tender, about 10 minutes. Transfer to a bowl and set aside.

Step 3

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.

Step 4

Add the garlic and sauté for 1 more minute until fragrant.

Step 5

Increase the heat to medium-high and add the poblano chile strips and the zucchini and corn mixture.

Step 6

Bring to a boil. Reduce heat to low, add the queso fresco and crema, and stir gently, and simmer for 5 to 6 minutes.

Step 7

Serve hot as a side dish or as a filling.