Creamy Zucchini, Corn and Roasted Poblanos Recipe
Heat the oil in a very large (12-inch) skillet over medium-high heat. When really hot, add zucchini. Cook, stirring and turning the pieces frequently, until they are richly browned all over.
Add corn and let that brown, too (which takes just a couple of minutes). Scrape in the rajas, along with the epazote or cilantro. When everything comes to a simmer over medium heat, add the crema (or one of its stand-ins) if you think the mixture needs it, then taste the dish for salt and scrape it into a serving bowl.
The mixture is delicious sprinkled with cheese.
From More Mexican Everyday: Simple, Seasonal, Celebratory (W. W. Norton) by Rick Bayless.