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TOTAL TIME: 42 MINS
– 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
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. heat.
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.