Poblano and Corn Stuffed Mexican Zucchinis

  • Yield:

    5 servings

  • Total Time:

    35 mins

  • Prep Time:

    25 mins

  • Cook Time:

    10 mins


  • 5 calabacitas (Mexican zucchini)
For the Stuffing
  • Mazola® Corn Oil
  • ½ of an onion
  • 1 large garlic clove
  • 2 cups of poblano pepper, roasted and seeds removed
  • ⅓ cup of corn
  • ½ cup of sour cream
  • A pinch of chicken concentrate
  • Chile quebrado
  • Queso fresco
  • Salt and pepper to taste


  1. Boil the calabacitas for 5 minutes. Once boiled, place them in cold water.
  2. Add Mazola® Corn Oil in a pan and sauté the onion and garlic. Then, add the roasted poblano pepper without seeds along with the corn.
  3. Finally, add the sour cream, the chicken concentrate, salt and pepper and cook for 5 minutes.
  4. Serve this stew in the middle of the calabacitas (after hallowing out the centers). Add a little chile quebrado and a little queso fresco to top off to garnish.

Recipe by Freddy Vivar of @elsazonde_freddy

Let veggies shine with this delicious Poblano and Corn Stuffed Mexican Zucchini Bowls recipe. It’s packed with flavor, and an easy dinner idea to make any day of the week.