Creamy Zucchini, Corn, and Poblano Rajas (Calabacitas con Elote y Rajas con Crema)
User Reviews
5
Creamy Zucchini, Corn, and Poblano Rajas (Calabacitas con Elote y Rajas con Crema)
Description
Creamy Zucchini, Corn, and Poblano Rajas begins by cooking zucchini and corn in olive oil until tender. Separately, onions are sautéed in butter until translucent and lightly browned, then garlic is added for fragrance. The roasted, seeded, and sliced poblano chiles join the pan with the cooked zucchini and corn. The combination is brought to a boil before reducing heat to simmer with queso fresco and crema mexicana, which adds creaminess and mild tang.
The dish balances the freshness of the zucchini and sweetness of corn with the smoky flavor and mild heat from poblanos. The queso fresco provides a soft crumbly texture, while the crema mexicana adds a smooth, slightly tangy creaminess. The result is a textured and bright vegetable side or versatile filling.
This dish can be served hot alongside main courses or used as a filling for tortillas. Substitutions are possible: frozen corn can be used without thawing, sour cream or yogurt can replace crema, and feta or Monterey Jack can substitute for queso fresco. Poblano peppers offer mild heat and smoky flavor, but milder bell peppers can be used for less spice.
Ingredients
- 1 tablespoon olive oil
- 2 zucchini ½-inch cubes
- 1 cup corn fresh or frozen
- 3 tablespoons butter unsalted
- ½ white onion sliced, large
- 2 garlic minced
- 4 poblano chile pepper roasted, seeded, and sliced into strips
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper ground
- 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 unsure how to roast chile peppers, seek guidance to properly char and peel for best flavor.
- Use poblano peppers for mild heat or swap with Anaheim, Hatch, or mild green bell peppers as desired.
- Frozen corn works without thawing before cooking.
- Crema mexicana can be substituted with sour cream, crème fraîche, or plain whole milk yogurt.
- Queso fresco may be replaced by feta or Monterey Jack cheese based on availability.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6to 8 servings
Amount Per Serving
Calories 231 kcal
% Daily Value*
| Calories | 231kcal | 12% |
| Carbohydrates | 16g | 5% |
| Protein | 6g | 12% |
| Fat | 17g | 26% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 43mg | 14% |
| Sodium | 637mg | 27% |
| Potassium | 417mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 858IU | 17% |
| Vitamin C | 78mg | 87% |
| Calcium | 144mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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