Servings: 4
Total Time: 25–30 minutes
Ingredients
Vegetables
- 3 medium calabacitas or zucchini, sliced into half-moons
- 1 poblano pepper, roasted, peeled, sliced (optional)
- ½ white onion, sliced
- 1–2 garlic cloves, minced
- 1 cup corn kernels (fresh, frozen, or canned)
Sauce
- 1 cup Mexican crema
- ½ cup whole milk (adjust as needed)
- ½ cup queso fresco or Monterey Jack, grated
- 1 tbsp butter or oil
- Salt and pepper to taste
- Optional: ½ tsp chicken bouillon
- Optional: pinch of oregano
Instructions
Prepare the poblano (optional)
Roast over open flame or broil until skin is charred.
Place in a covered bowl for 10 minutes.
Peel, remove seeds, and slice into strips.
Sauté aromatics
Heat butter or oil in a skillet over medium heat.
Add onion and cook until softened.
Add garlic and cook 30 seconds.
Add vegetables
Add zucchini, corn, and poblano strips.
Season with salt and pepper.
Cook 5–7 minutes, until zucchini is tender but not mushy.
Make the cream sauce
Lower heat.
Stir in Mexican crema.
Add milk gradually until sauce is smooth and silky.
Add cheese and let it melt.
Taste and adjust seasoning (salt, pepper, bouillon).
Simmer & finish
Simmer on low for 3–5 minutes until sauce thickens and coats vegetables.
Serving Suggestions
- With warm tortillas
- Over white rice
- As a side for grilled meats
- With black beans for a vegetarian plate