Reviewed: May 14, 2012

Very tasty side dish. I really enjoyed the combination of flavors. I did leave out the cheese, in my opinion it did not need it.

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CALISUNSH9

Reviewed: May 10, 2012

very very tasty

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Reviewer:

HeatherLilly

Home Town: Amissville, Virginia, USA

Reviewed: Feb. 23, 2012

We really liked this.

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Reviewer:

taputah

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Cooking Level: Expert

Living In: Lehi, Utah, USA

Reviewed: Sep. 15, 2011

This was a good, solid recipe, and we enjoyed it and have made it a couple of times. It's not "oh my goodness - amazing!" quality, but definitely a nice, tasty sort of weeknight side-dish. I tossed the (cheese-less) leftovers the next morning into my scrambled eggs, which I enjoyed a lot (probably enough to make this dish specifically for that purpose), which made my breakfast a bit healthier due to the vegetables. Cotija cheese is available in pretty much every supermarket in southern california, so I had no problems finding that, but I think it would also be good with queso fresco, panela, or any mild and crumbly sheep's milk cheese. I don't think feta would be a good substitute, as suggested by previous reviewers because it's too salty.

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VesHeill

Cooking Level: Intermediate

Reviewed: Sep. 6, 2011

So good. The only peppers I had on hand were jalapenos, so I diced up on of those and threw it in. I added cumin and skipped the cheese. Loved the use of the fresh corn in this. Thanks :)

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CookinBug

Home Town: Ithaca, Michigan, USA

Reviewed: Aug. 8, 2011

Super easy, and the fresh flavors are amazing together! I bought everything from a local farmers market, which the kids really enjoyed visiting... although they refused to eat the results. My husband, however, has once again re-declared his undying love. Thank you, gema! I'll be making this year-round. : )

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Reviewer:

yum-me

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Denver, Colorado, USA

Reviewed: Jul. 25, 2011

I don't normally like zucchini and even I thought this was great. Only because of time constraints, I substituted frozen corn and a small can of green chilies. I had some great home-grown tomatoes on hand so I used those instead of roma. I am sure I would like this even more with fresh corn and a fresh poblano pepper. But this was easy and delicious. My husband loved it.

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Reviewer:

Sally

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

Reviewed: Jul. 9, 2011

This was a very tasty way to serve vegetables! My mom isn't a fan of the heat so the poblano pepper worried her a bit but although I wasn't sure, I told her I doubted it was hot because so many reviews mentioned adding a jalapeno or some sort of kick. I wouldn't have minded a kick but my mom's not a fan so we made it as is. Very tasty! The only change from original recipe was we used frozen corn kernels. I'm sure it would be even better with fresh!

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Reviewer:

LADYDRAKE

Cooking Level: Expert

Home Town: Charleston, South Carolina, USA

Reviewed: Jun. 18, 2011

So easy and so yummy. I used frozen corn instead of fresh cobs. I also sprinkled with feta cheese because I had some left over from another recipe. The flavor is slightly different from cotija, but not enough to notice in the quantity used for garnish and the texture is pretty much identical. This is a really great way to include some very tasty veggies into a meal.

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