If you need new ways to use up your zucchini, corn, and peppers – this recipe is for you. I got access to fresh local corn being sold 4 for $1 and had to take advantage. I bought 80 ears – I froze 9 pints of plain blanched corn, made and froze 5 pints spicy corn chowder, and froze 5 quarts of summer vegetable soup with corn. But I still had a lot left. This is what I did with it. I made this last year and added it to pots of bean chili in the winter – it was a great way to make a chili with very little prep work.
I was cooking up a few batches of this saute the other day when I needed to come up with a quick dinner. I made a Southwestern style pasta salad using this recipe, whole wheat rotini pasta, and a cilantro dressing with lime juice – my family ate it so fast I barely got any of it myself. But I got enough to be able to tell you it was so good I can’t wait to make it again. (I’ll be making it again so I can post the recipe for you!)