Rajas con Crema (Roasted Poblanos in Cream)
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on Sep 19, 2021, Updated Apr 09, 2025
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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 can be used as a filling for tacos, gorditas, sopes, or spooned over your favorite grilled meats.

Table of Contents
- What is Rajas con Crema?
- Why You’ll Love This Recipe
- Ingredients & Substitutions
- How to Make Creamy Zucchini, Corn, and Poblano Rajas
- Serving & Topping Suggestions
- Rajas con Crema Expert Tips & Tricks
- Storage Instructions
- Frequently Asked Questions
- More Recipes
- Creamy Zucchini, Corn, and Poblano Rajas (Calabacitas con Elote y Rajas con Crema) Recipe
What is Rajas con Crema?
Rajas (pronounced raw-HAS) means “strips” in Spanish and usually refers to strips of roasted poblano peppers. In this dish, both poblanos and onions are sliced into rajas, then sautéed and simmered in a creamy, cheesy sauce alongside fresh zucchini and sweet corn.
This traditional Mexican recipe is similar to calabacitas con elote (literally “zucchini with corn”), but with the addition of smoky roasted peppers and sweet caramelized onions bathed in a creamy and salty sauce. It’s comforting, flavorful, and incredibly versatile.
Why You’ll Love This Recipe
Summer in a skillet – This is a perfect way to use up zucchini, corn, and chile peppers from your garden or farmers market.
Quick & easy – Just 15 minutes of active time and one pan!
Versatile – Use it as a side dish or vegetarian filling for Mexican tacos, Mexican sopes, and gorditas de harina.
Year-round ingredients – Fresh or frozen corn, grocery store zucchini, and poblanos make this doable any time of year.
Family favorite – Sweet caramelized onions, charred poblanos, and a creamy sauce win over kids and adults alike.
Ingredients & Substitutions
This creamy rajas recipe comes together with fresh veggies, crema, and cheese.
- Poblano peppers – Roasted, peeled, and sliced into rajas. You can also use Anaheim peppers, Hatch chile peppers, or even green bell peppers for a milder version.
- Zucchini – Sliced into half-moons. Yellow squash works too!
- Corn – Fresh or frozen kernels add sweetness and texture. There is no need to defrost the kernels before adding them to this recipe.
- Onion & garlic – Caramelized for extra depth.
- Butter – Adds richness and helps the onions get jammy.
- Crema Mexicana – For a silky texture. You can easily substitute sour cream, crème fraîche, or even whole milk plain yogurt in a pinch.
- Queso fresco – Or use crumbled feta or shredded Monterey Jack for a creamier melt.
The full list of ingredients, quantities, and instructions is in the printable recipe card below.
How to Make Creamy Zucchini, Corn, and Poblano Rajas
This easy vegetarian Mexican side dish is simple to pull together.
Step 1: Roast poblano peppers. Roast, peel, and slice your poblanos into thin strips (rajas). Remove the stems and seeds. Set aside.
Step 2: Sauté zucchini and corn. Heat olive oil in a large skillet over medium-high heat. Add zucchini and corn. Cover and cook until tender, about 10 minutes. Transfer to a bowl and set aside.
Step 3: Caramelize onions. In the same skillet, melt butter over medium-low heat. Add sliced onions and cook, stirring occasionally, until soft and golden, about 12 minutes. Stir in garlic and cook for 1 more minute.
Step 4: Combine everything. Increase heat to medium-high. Add poblano rajas, zucchini, and corn. Stir well and bring to a gentle boil.
Step 5: Add crema and cheese. Lower heat to a simmer. Stir in queso fresco and crema. Simmer for 5–6 minutes until creamy and heated through.
Watch this video to see the step-by-step process for this easy recipe.
Serving & Topping Suggestions
This rajas con crema y elote is delicious in so many ways:
- Top with fresh cilantro, cotija cheese, or a squeeze of lime for brightness.
- Spoon into corn tortillas to make Mexican tacos, gorditas de harina, or Mexican sopes for a meatless main.
- Serve as a side dish with carne asada, chicken mole, or pork carnitas. I especial love it spooned over Thanksgiving turkey!
Rajas con Crema Expert Tips & Tricks
Go low and slow when caramelizing onions with butter to avoid burning.
Roast poblanos on an open flame or under a broiler until blistered, then cover to steam before peeling.
Use a mix of cheeses for a more complex flavor – try combining queso fresco and Monterey Jack.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over medium-low heat or in the microwave until warmed through.
Frequently Asked Questions
Rajas con crema translates to “strips with cream” in Spanish. In traditional Mexican cooking, it refers to strips of roasted poblano peppers cooked in a creamy sauce, often with onions, corn, or zucchini.
Rajas de poblano are roasted, peeled, and sliced poblano peppers. These pepper strips are used in a variety of dishes—from tacos and quesadillas to casseroles and, of course, in creamy rajas con crema.
To make crema poblanos, blend roasted poblano peppers with crema Mexicana (or sour cream), garlic, salt, and lime juice until smooth. It’s a deliciously creamy and smoky sauce perfect for elevating just about any dish.
More Recipes
If you tried this Rajas con Crema (Roasted Poblanos in Cream) or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the comments below!
Creamy Zucchini, Corn, and Poblano Rajas (Calabacitas con Elote y Rajas con Crema)
Ingredients
- 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
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.
Video
Notes
- Roasting chile peppers: If you are unsure how to roast chile peppers, please refer to this blog post: How to roast chile peppers.
- Choose your peppers of choice: Mild poblanos are readily available year-round. For a spicier chile pepper, try Anaheim or Hatch. You can also swap in mild green bell peppers instead. Learn more about a variety of chiles here.
- Do I need fresh corn? Feel free to use frozen corn. Note that there is no need to defrost the kernels before adding them to this recipe.
- No crema Mexicana? Substitute sour cream, crème fraîche, or even whole milk plain yogurt in a pinch.
- No queso fresco? Feel free to swap in feta or Monterey Jack instead.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Jenna Sparks
Great
A new favorite all year round! I’ve made this on several occasions and everyone loves it!
It was incredible. Yummy!!
This was delicious! We are growing poblanos in our garden and this is the perfect application for them. This was such a filling, veggie forward dish. I served this in tortillas. Yum!!
This was delicious and easy to make.
seriously my mouth filled with water when i saw this. The richness of cream and corn make this alluring. I would definitely going to make this at home. Thanks for sharing ingredients.
My favorite dish with chile. With the flour gorditas sounds just right
Makes my mouth water.