🇲🇽 Mexico · Food
Calabacitas a la Crema
By eatmundo · August 3, 2026
🇲🇽 MXA classic home-style Mexican vegetable dish featuring sautéed zucchini, corn, and poblano strips finished in a rich cream sauce.
Ingredients
check them off as you prepareHow to Make It
- 1
Dice 4 zucchinis into 2cm cubes and slice 2 poblano peppers into strips.
- 2
Heat 2 tbsp of oil in a large pan over medium heat and sauté 1 chopped onion until translucent.
- 3
Add the poblano strips and sauté for 5 minutes until soft.
- 4
Add the zucchini cubes and cook for 8 minutes, stirring frequently until slightly golden.
- 5
Mix in 200g of corn kernels and cook for another 3 minutes.
- 6
Pour in 100ml of heavy cream and 1 tsp of salt, simmering for 2 minutes until the sauce coats the vegetables nicely.
Frequently Asked Questions
Can I replace the heavy cream?+
You can use Mexican crema for a more authentic, slightly tangy flavor profile.
Are poblanos too spicy?+
Generally mild, but test them first; you can substitute with bell peppers for zero heat.
What should the texture be?+
The zucchini should be tender but still hold its shape, not mushy.
How do I serve this?+
It is perfect as a side dish for grilled meats or as a vegetarian main with corn tortillas.
