this recipe twice. Both times it was delicious served with Chicken Enchiladas
and a small salad. Both times I made 1/2 recipe using defrosted frozen corn and
freeze-dried chives -- it's winter; no fresh available. Preparation directions were followed as written.
I used half of the butter (if that) and subbed a little olive oil. I also omitted the taco seasoning (only because I didn't have any and I didn't want the added sodium it would provide) and used frozen organic sweet corn (from Trader Joes). While I sauteed the zucchini and onion I used a dried spinach & herb mix (I bought at a Tastefully Simple party) which has spinach flakes, onion, minced green onions, dill, and garlic in it. It was delicious! This is my new favorite side, and my new side to bring to any BBQ this summer. It's good warm and cold, as we ate the leftovers for days afterwards straight from the 'fridge.