• Skip to primary navigation
  • Skip to main content
Mamá Maggie's Kitchen
  • Recipes
    • Appetizers
    • Beef
    • Breakfast
    • Chicken
    • Desserts
    • Drinks
    • Pork
    • Seafood
    • Side Dishes
    • Soups
    • Vegetarian
    • Healthy
    • Mexican
    • Holiday Recipes
    • Learn
  • Cookbooks
  • Shop
  • Courses
    • Tamales
menu icon
go to homepage
  • Home
  • Recipes
  • Cookbooks
  • Courses
  • Shop
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Home
    • Recipes
    • Cookbooks
    • Courses
    • Shop
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Easy Creamy Zucchini Corn and Poblano Chile (Calabacitas con Elote y Rajas de Chile Poblano)

    Easy Creamy Zucchini Corn and Poblano Chile (Calabacitas con Elote y Rajas de Chile Poblano)

    Last Updated November 25, 2020. Originally Posted January 16, 2018 By Maggie Unzueta

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Easy Creamy Zucchini Corn and Poblano Chile (or Calabacitas con Elote y Rajas de Chile Poblano) is a quick and tasty dish for those nights you don’t feel like cooking. Serve with flour tortillas and enjoy!
    Jump to Recipe Print Recipe
    Easy Creamy Zucchini Corn and Poblano Chile (or Calabacitas con Elote y Rajas de Chile Poblano) is a yummy and delicious dish that comes together in minutes. It only takes a few ingredients, and food is ready! By Mama Maggie’s Kitchen

    Easy Creamy Zucchini Corn and Poblano Chile (or Calabacitas con Elote y Rajas de Chile Poblano) is a yummy and delicious dish that comes together in minutes. It only takes a few ingredients, and food is ready! By Mama Maggie’s Kitchen

    You know Meatless Monday? For me, it’s like Meatless Monday, Tuesday, Wednesday, and so on… I’m not a big meat eater. My brother is a vegan, and my dad is somewhat of a vegetarian (an every-other-day vegetarian at that). If it wasn’t that I’m married to a hardcore carnivore and have a child who loves his steak, I’d be a vegetarian too. Every once in a while, the Hubs and the redhead are nice enough to throw me a bone (pun intended) and allow me to make dishes like this one: Easy Creamy Zucchini Corn and Poblano Chile (or Calabacitas con Elote y Rajas de Chile Poblano). It’s meatless. It’s creamy. It’s delicious!

    Easy Creamy Zucchini Corn and Poblano Chile (or Calabacitas con Elote y Rajas de Chile Poblano) is a yummy and delicious dish that comes together in minutes. It only takes a few ingredients, and food is ready! By Mama Maggie’s Kitchen


    Disclosure: This post contains affiliate links.

    Make sure you have all the ingredients ready. This dish comes together fast – not quite faster than a speeding bullet but it is “super,” man. 🙂 To make this Easy Creamy Zucchini Corn and Poblano Chile (or Calabacitas con Elote y Rajas de Chile Poblano), you need a deep skillet. If you have a medium-sized stock pot, you can use that too. First you sauté the calabacitas. These are Mexican squash, but if you can’t find them, you can also use regular zucchini.

    Easy Creamy Zucchini Corn and Poblano Chile (or Calabacitas con Elote y Rajas de Chile Poblano) is a yummy and delicious dish that comes together in minutes. It only takes a few ingredients, and food is ready! By Mama Maggie’s Kitchen

    Once they can have been cooking for a few minutes, you add the cream cheese. This is just half a package of cream cheese. With your handy dandy spatula, break up the cream cheese and move it around so it “melts.”

    Easy Creamy Zucchini Corn and Poblano Chile (or Calabacitas con Elote y Rajas de Chile Poblano) is a yummy and delicious dish that comes together in minutes. It only takes a few ingredients, and food is ready! By Mama Maggie’s Kitchen

    Next up, add the diced cheese and roasted chile poblano. This is not a spicy dish at all. The creaminess tames the heat. Again, with your spatula, stir until the cheese is slightly melted.

    Don’t know how to roast a poblano chile?
    Watch the video in this post

    Easy Creamy Zucchini Corn and Poblano Chile (or Calabacitas con Elote y Rajas de Chile Poblano) is a yummy and delicious dish that comes together in minutes. It only takes a few ingredients, and food is ready! By Mama Maggie’s Kitchen

    If you’ve watched my weekly Sunday Facebook Cooking Show, you already know that I’m a little bit corny. Guilty as charged! You can use fresh corn if you have it, but the frozen stuff works too. Add it in and stir to combine. Cook for 2 minutes or until corn has cooked thoroughly. Taste for salt and serve.

    Easy Creamy Zucchini Corn and Poblano Chile (or Calabacitas con Elote y Rajas de Chile Poblano) is a yummy and delicious dish that comes together in minutes. It only takes a few ingredients, and food is ready! By Mama Maggie’s Kitchen

    How hard was that? I love to serve this Easy Creamy Zucchini Corn and Poblano Chile (or Calabacitas con Elote y Rajas de Chile Poblano) with flour tortillas. Such a yummy dish that won’t break the bank and meat eaters will also enjoy.

    Easy Creamy Zucchini Corn and Poblano Chile (or Calabacitas con Elote y Rajas de Chile Poblano) is a yummy and delicious dish that comes together in minutes. It only takes a few ingredients, and food is ready! By Mama Maggie’s Kitchen

    Easy Creamy Zucchini Corn and Poblano Chile (Calabacitas con Elote y Rajas de Chile Poblano)

    Easy Creamy Zucchini Corn and Poblano Chile (or Calabacitas con Elote y Rajas de Chile Poblano) is a quick and tasty dish for those nights you don’t feel like cooking. Serve with flour tortillas and enjoy!
    4.82 from 11 votes
    Print Pin Rate
    Course: Lunch
    Cuisine: Mexican
    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Total Time: 25 minutes
    Servings: 4
    Calories: 354kcal
    Author: Maggie Unzueta

    Ingredients

    • 2 tablespoons olive oil
    • 4 calabacitas or zucchini, diced
    • 2 poblano pepper roasted, seeded, and diced
    • ½ 8- oz package of cream cheese
    • 1 cup diced Monterey Jack cheese
    • ½ cup frozen corn
    • 1 teaspoon Salt

    Instructions

    • In a deep skillet, heat the olive oil.
    • Add the calabacitas and salt.
    • Cook for 3 minutes, stirring frequently.
    • Add the cream cheese.
    • With your spatula, break up the cream cheese.
    • Stir for 2 minutes, or until the cream cheese “melts” slightly.
    • Add the Monterey Jack and roasted poblano chile.
    • Cook for 2 minutes.
    • Add the corn.
    • Cook for an additional 2 minutes.
    • Taste for salt.
    • Serve with flour tortillas.
    • Enjoy!

    Notes

    Serve with flour tortillas and enjoy!
     

    Nutrition

    Calories: 354kcal | Carbohydrates: 19g | Protein: 15g | Fat: 26g | Saturated Fat: 12g | Cholesterol: 58mg | Sodium: 1035mg | Potassium: 848mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1162IU | Vitamin C: 84mg | Calcium: 337mg | Iron: 1mg
    Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!


    Disclosure: This post contains affiliate links.


    What’s Your Favorite Easy Recipe?

    Filed Under: Mexican, Recipes, Vegetarian

    About Maggie Unzueta

    Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

    Reader Interactions

    Comments

    1. Ruth Otero

      January 8, 2021 at 8:15 am

      5 stars
      I always make Calabacitas, but your recipe with cream cheese sounds much better since the other cheeses don’t melt as well. Thank you.

      Reply
      • Maggie U

        January 13, 2021 at 11:58 am

        Hope you try this recipe! It’s delicious

        Reply
    2. Lisa S

      April 28, 2021 at 6:36 pm

      5 stars
      Turned out beautifully. Creamy delish. I used canned corn as I didn’t have frozen otherwise followed recipe as written.

      Reply
      • Maggie Unzueta

        May 3, 2021 at 10:53 am

        Creamy and delicious. That’s the best combination!

        Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Footer

    ↑ back to top

    About

    • About Maggie
    • Privacy Policy
    • Cookie Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • PR/ Advertise
    • Email maggie @ mamamaggieskitchen.com