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!
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.
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.”
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.
More Poblano Recipes:
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.
Corn is a very popular ingredient in Mexico. We use to to make dishes like Elote en Vaso or Tamales de Elote, or desserts like pan de elote.
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 (Calabacitas con Elote y Rajas de Chile Poblano)
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!
Yummy! This looks like it would be great for this cold weather, and full of good for you ingredients.
That looks fantastic! I have some zucchini that I really need to use soon, and this looks like the perfect way to do that.
Wow this is great! That Easy Creamy Zucchini Corn and Poblano Chile sounds really healthy and yummy. I love corn so I think I will like this one.
Oh wow, this sounds delicious! I never thought to put zucchini like this in a soup, but I love the combination. I do love poblano chiles and this sounds really good.
Wow! would love to prepare this over the weekend. The recipe is easy to follow. What a delicious dish!
wow this looks so good and so easy to make, too! I am trying to incorporate more zucchini into my diet.
Give me all the cheese; this looks so yummy and fairly easy! Win-win!
Wow, i love corn and to put a lot of cheese, is just heaven for me! I would really try this amazing recipe today. ?
That looks so good! I love a hot, creamy dish like this when the weather gets cold, and it has been COLD recently.
This looks really delish, I need to try it though I am a horrible cook. 🙂