Ingredients

The following ingredients have 7 Servings
  • 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
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ½ cup queso fresco
  • 1 cup crema Mexicana

Instruction

  • 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.