Zucchini with Cheese, Crema and Rajas


  • 4 zucchinis or 2 lbs
  • 1 cup corn
  • 2 pasilla peppers
  • 1/2 cup onions cubed
  • 2 minced garlic cloves
  • 1/2 tablespoon salt
  • 1 cup crema
  • 1 cup queso fresco (you can also substitute with mozzarella cheese)
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil


  1. Roast the two peppers on the stove with an open flame until the skin in charred. Be sure to turn several times so the entire pepper is evenly roasted
  2. Once roasted place into a plastic bag and cover with a kitchen towel and let sit until they cool off to make pealing the peppers more easy
  3. Peel the husks off the corn and cut the corn off the cob
  4. Cut the zucchini into small pieces (cut in half, half the haves and then cut into wedge shaped pieces)
  5. Dice 1/2 cup onion
  6. Peel all the roasted skin off the peppers (do not rinse under water as this will cause the peppers to lose flavor)
  7. Cut the stem and seeds off and then cut into strips
  8. Crumble the queso fresco into a bowl
  9. In a pot add the olive oil and let heat up for 2 minutes
  10. Add the onions and cook until they become more transparent and have slight browning
  11. Add the minced garlic and pepper strips and stir to combine
  12. Add the zucchini, corn, pepper and salt and combine
  13. Cover the pot with a lid and let the mixture cook for about 13-15 minutes
  14. Add the crema, stir to combine and cook for another 5 minutes
  15. Add the queso fresco, turn off the flame, mix in the cheese and cover it back with a lid to let rest for 5 minutes
  16. Enjoy 😀