Creamy zucchini, corn and roasted poblanos (Calabacitas y elote con rajas y crema) from More Mexican Everyday: Simple, Seasonal, Celebratory (page 52) by Rick Bayless and Deann Groen Bayless

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute crème fraîche or heavy cream for crema, and cilantro for epazote.

  • myriaderf on August 23, 2020

    DELICIOUS. I was initially skeptical of the oregano, but it adds a lovely flavor. Easy to substitute heavy cream for mexican crema. Frozen or fresh corn works great. I sometimes make this with zucchini/squash sometimes without. Fabulous filling for vegetarian tacos or mixed with scrambled eggs for brunch!

  • hirsheys on February 16, 2018

    I used a slight variation on the method in the book (rather than start with the rajas, I sauteed the zucchini/corn first) - mostly because I was trying to save myself dishes. I first roasted the poblanos over my gas burners (and appreciated Bayless' discussion about the importance of not overcooking the peppers, which I think was something I'd done in the past...) I then sauteed/browned the zucchini and corn in my le creuset saute pan (which was perfect for this dish because it's so heavy), then dumped them out onto a plate. I then made the rajas in the same pan, adding the zucchini and corn in at the end. Everything got nicely browned - I have no question that this improved the taste. I served these as tacos with cilantro (and without cheese) in flour tortillas - which worked really well.

  • twoyolks on August 28, 2016

    These make really nice vegetarian tacos. The cream is balanced by the sweetness of the corn well. I used heavy cream but I think the tang from crema mexicana would go even better.

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