mexican creamy corn

This rich and comforting dish is the perfect vegetarian filling for gorditas or tacos. This also makes a great accompaniment to grilled steak, pork, chicken, or turkey.

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

olive oil

zucchini (½-inch cubes)

corn

unsalted butter

½ large white onion (sliced)

garlic (minced)

poblano chile peppers

salt

black pepper

queso fresco

crema Mexicana

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.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1631123042/xmqlxzo5dn2tw70jtm15.mp4

Try this recipe for Creamy Zucchini, Corn, and Poblano Rajas and get all the flavors of summer in one tasty skillet! Also known as Calabacitas con Elote y Rajas, this delightfully versatile vegetarian side dish or can be used as a filling for tacos, gorditas, sopes, or spooned over your favorite grilled meats.

Creamy Zucchini, Corn, and Poblano Rajas

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