This is delicious and unique! I love the combination of zuchinni beans and corn. I omitted the poblano and added about 1 tsp. of ground cumin and 1 tsp. of chili powder to perk up the flavors. I served with low-fat cheddar cheese and taco sauce. I can't wait to have this again!!
Somewhat bland. My grandmother's recipe always used jalapeno diced red pepper fresh cut corn off the cob diced zucchini & yellow squash and perhaps a bit of cilantro and no beans. We use this as a filling for a warm tortilla. It's a nice meatless meal.
Easy! I prepared this the night before and carried it to a pitch-in. It was a great side with the fajitas that were served. I did add a can of tomatoes and chilis. I am glad I did. I think it would have been a bit bland. It was also great warmed up and covered with a bit of cheese. I'll make it again.
I tend to take the best of all recommended changes to recipes and make my own personal masterpiece. And I did with this dish which came out delicious. I made 12 servings for a friend's Cinco De Mayo party which was more than I expected yet most of it was eaten up mostly as a side dish but also as a main course for the two vegetarians at the party. Here's the changes I made to the four (4 ) serving recipe originally shown on allrecipes.com: Instead of 4 zucchini I used 2 zucchini and 2 butternut squash (for color). I used 1 can of Ro Tel tomatoes because they're lightly spicy and 1 tablespoon of cilantro. I then covered and sauteed until soft over medium heat stirring about once a minute. Then I stirred in the recommended amount of corn but reduced the beans by 1/3 about 10 ounces. While that mixture was heating I added the recommended amount of salt plus 1 fresh lime 1 teaspoon of chili powder and 1/2 teaspoon of cumin. Continue to cook uncovered stirring about once a minute. I also found out it's just as delicious cold as warm. If you can let it sit for a few hours in the refrigerator and then thoroughly stir it and microwave it (or serve it cold) it tastes even better.
I really like this recipe! Easy lots of veg. Needed a little more seasoning since I don't like spicy food and omitted the poblano. I also tried it as is and then with a can of diced tomatoes. The tomatoes definitely added a lot to the flavor. Thanks for the recipe!
I love green chilis so I add them. I omit the beans. I dice everything but the garlic. That I mince. And where are the tomatoes? I didn't have any fresh so I put in a can of Ro Tel. Tomatoes really add something for me and so does the pepper jack cheese I had on hand. I also added Texas Gunpowder which is dried ground jalapeno in a shaker. I needed more salt too. My husband eats this with sour cream on a tortilla and loves it (so do I). We aren't vegans so if I have it I'll even add some leftover pork or chicken. You really can't mess this up. You gotta love that!
For all that color and contrast it was like a trick on your tastebuds once it hit your mouth - where did the flavor go?
A little bland but a great starter recipe. I had to add some cumin and fresh lime juice.
I added an avocado just before serving it and used hot sauce to give it a bit more flavor
