Creamy Corn with Poblano Peppers and Summer Veggies
This recipe was inspired by my love for poblano peppers! They are my favorite, with their perfect amount of spice and flavor. If possible, Corey would plant a garden of just pepper plants HA and he prefers tabasco or jalapeno or even habanero – BLAH. But I rather like being able to taste all the flavors rather than burning the inside of my mouth. And of course I’ll use his favorites in pepper jelly or dehydrate them for spices. Compromise. Poblano is queen in my book and she stands centerstage in this recipe, where creamed corn meets summer veggies!
This Creamy Corn with Poblano Peppers and Summer Veggies recipe is a vibrant, comforting skillet dish that blends grilled chicken thighs with a medley of sautéed summer vegetables—like zucchini, squash, bell peppers, and sweet corn—enveloped in a rich, cheesy cream sauce. The smoky flavor of poblano peppers adds depth, while cream cheese and Monterey Jack melt together with chicken broth to create a velvety finish. It’s an easy, colorful weeknight meal that pairs well with rice, tortillas, or gluten-free bread.

Why You Will Love This Recipe:
You’ll love this Creamy Corn with Poblano Peppers and Summer Veggies recipe because it’s a flavorful celebration of seasonal produce paired with tender, juicy grilled chicken—all wrapped in a velvety, cheesy sauce. It’s the perfect balance of smoky, sweet, and savory, thanks to the roasted poblanos and sweet corn. It comes together in one skillet, making cleanup simple, and it’s endlessly adaptable: swap in your favorite veggies, make it vegetarian, or spice it up with pepper jack. Whether for a casual family dinner or a summer get-together, it’s comfort food with a fresh, vibrant twist.

Ingredients:
- 1 small red onion, chopped – Adds color and a slightly sweet, sharp bite to balance the creaminess.
- 2 bell peppers, chopped – Use a mix of red, yellow, or orange for vibrant color and a touch of sweetness.
- 1 medium zucchini, chopped – Adds tender texture and soaks up flavor beautifully.
- 1 small yellow squash, chopped – Pairs perfectly with zucchini and adds a buttery note.
- 2 cups fresh corn – Use canned (drained), frozen (thawed), or fresh off the cob for juicy pops of sweetness.
- 1–2 poblano peppers, diced – Roasted for a mellow, smoky flavor or raw for a bit more bite and texture. Adjust quantity to your spice preference.
- 3 cloves garlic, crushed or minced – Adds aromatic depth and a savory backbone to the dish.
- 8 oz cream cheese, softened and cubed – Melts smoothly into the skillet, creating a rich, creamy base.
- 1/2 cup Monterey Jack cheese, shredded – Adds a mild, melty, slightly tangy finish. Substitute with pepper jack for a spicier twist.
- 1/2 cup low-sodium chicken broth – Helps thin the cheese mixture into a silky sauce while boosting umami.
- Salt and freshly ground black pepper, to taste – Essential for balancing the flavors and seasoning each veggie layer.

Instructions:
- In a large skillet or sauté pan, heat 1–2 tablespoons of olive oil over medium heat until shimmering. Add the chopped red onion and cook, stirring occasionally, for about 3–4 minutes or until it becomes soft and translucent.
- Next, add the chopped bell peppers, zucchini, yellow squash, corn, and diced poblano peppers to the skillet. Stir in the crushed garlic along with a generous pinch of salt and a few cracks of black pepper. Sauté the vegetables over medium heat for 6–8 minutes, stirring occasionally, until they begin to soften but still have a bit of bite. If the pan seems dry, drizzle in another splash of olive oil.
- Reduce the heat to medium-low. Cut the softened cream cheese into 8 small chunks and scatter them evenly across the skillet. Add the shredded Monterey Jack cheese and pour in the chicken broth. Gently stir everything together until the cheeses melt and the sauce becomes smooth and creamy, about 4–5 minutes. Continue stirring to prevent any sticking or scorching on the bottom of the pan.
- Serve hot, garnished with chopped cilantro or green onions if desired (a little dollip of sour cream if desired!). This dish pairs wonderfully with warm tortillas, rice, or gluten-free cornbread.

Variations
- Vegetarian Version – Skip the chicken and add a can of drained black beans or chickpeas for protein. You can also stir in cooked quinoa or lentils.
- Spicy Southwest Twist – Add 1/2 tsp of chili powder or chipotle powder and swap Monterey Jack for pepper jack. Top with sliced jalapeños or a dash of hot sauce.
- Tex-Mex Style – Stir in a handful of drained diced tomatoes or a few spoonfuls of salsa before adding the cheese. Finish with a sprinkle of crushed tortilla chips.
- Low-Carb/Keto-Friendly – Leave out corn and add more low-carb veggies like mushrooms or broccoli florets. Use full-fat cream cheese and cheese.
- Add a Grain – Serve over cooked rice, quinoa, or gluten-free pasta for a heartier, one-bowl meal.
- Make It a Casserole – Pour the cooked skillet mixture into a baking dish, top with extra cheese, and bake at 375°F for 15–20 minutes until bubbly and golden.
- Brunch Vibe – Crack a few eggs over the skillet before the cheese goes in, cover, and cook until the eggs are just set—perfect with toast or tortillas.

Perfect Pairings:
- Grilled Meat – I love to make this with grilled chicken thighs, but you could do Cilantro Lime Rice – Light, citrusy rice balances the creamy richness and adds a fresh finish.
- Warm Corn Tortillas or GF Flatbread – Great for scooping and soaking up the sauce.
- Mexican-Style Slaw – A crunchy side with cabbage, lime juice, and a hint of chili adds contrast and texture.
- Grilled Pineapple or Mango Salsa – A sweet, bright topping that pairs well with smoky poblanos.
- Avocado Slices or Guacamole – Creamy and cool, they complement the heat and richness of the dish.
- Black Beans or Refried Beans – For a heartier meal with added protein and fiber.
- Iced Hibiscus Tea or Sparkling Limeade – Refreshing drinks to cut through the richness and tie in those bright summer flavors.


Creamy Corn with Poblano Peppers and Summer Veggies
Ingredients
- 1 small red onion chopped – Adds color and a slightly sweet, sharp bite to balance the creaminess.
- 2 bell peppers chopped – Use a mix of red, yellow, or orange for vibrant color and a touch of sweetness.
- 1 medium zucchini chopped – Adds tender texture and soaks up flavor beautifully.
- 1 small yellow squash chopped – Pairs perfectly with zucchini and adds a buttery note.
- 2 cups fresh corn – Use canned drained, frozen (thawed), or fresh off the cob for juicy pops of sweetness.
- 1 –2 poblano peppers diced – Roasted for a mellow, smoky flavor or raw for a bit more bite and texture. Adjust quantity to your spice preference.
- 3 cloves garlic crushed or minced – Adds aromatic depth and a savory backbone to the dish.
- 8 oz cream cheese softened and cubed – Melts smoothly into the skillet, creating a rich, creamy base.
- 1/2 cup Monterey Jack cheese shredded – Adds a mild, melty, slightly tangy finish. Substitute with pepper jack for a spicier twist.
- 1/2 cup low-sodium chicken broth – Helps thin the cheese mixture into a silky sauce while boosting umami.
- Salt and freshly ground black pepper to taste – Essential for balancing the flavors and seasoning each veggie layer.
Instructions
- In a large skillet or sauté pan, heat 1–2 tablespoons of olive oil over medium heat until shimmering. Add the chopped red onion and cook, stirring occasionally, for about 3–4 minutes or until it becomes soft and translucent.
- Next, add the chopped bell peppers, zucchini, yellow squash, corn, and diced poblano peppers to the skillet. Stir in the crushed garlic along with a generous pinch of salt and a few cracks of black pepper. Sauté the vegetables over medium heat for 6–8 minutes, stirring occasionally, until they begin to soften but still have a bit of bite. If the pan seems dry, drizzle in another splash of olive oil.
- Reduce the heat to medium-low. Cut the softened cream cheese into 8 small chunks and scatter them evenly across the skillet. Add the shredded Monterey Jack cheese and pour in the chicken broth. Gently stir everything together until the cheeses melt and the sauce becomes smooth and creamy, about 4–5 minutes. Continue stirring to prevent any sticking or scorching on the bottom of the pan.
- Serve hot, garnished with chopped cilantro or green onions if desired (a little dollip of sour cream if desired!). This dish pairs wonderfully with warm tortillas, rice, or gluten-free cornbread.