Creamy Corn with Poblano Peppers and Summer Veggies
This recipe 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.
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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.
Servings: 6