Chipotle Pan Roasted Corn with Tomatoes

Prep
Time
Total Time
Number Of
Ingredients
5
Servings6

A quick pan roasted corn side dish with tomatoes and avocado seasoned with ground chipotle pepper for a spicy kick

Ingredients
  • 1 tablespoon Pure Wesson® Canola Oil
  • 1 pkg (16 oz each) frozen whole kernel corn
  • 1/2 cup chopped yellow onion
  • 1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, drained
  • 1/2 teaspoon ground chipotle chile pepper
  • 1/2 teaspoon salt
  • 1 large avocado, pitted, peeled, diced
 
Directions
  1. Heat oil in 12-inch nonstick skillet over medium-high heat. Add corn and onion; cook 10 to 12 minutes or until corn starts to brown, stirring occasionally.
  2. Stir in drained tomatoes, chile pepper, and salt. Heat 3 to 4 minutes more or until mixture is hot, stirring occasionally. Remove skillet from heat; stir in avocado.
Cook's Tips

For gluten free preparation, confirm all recipe ingredients are gluten free by reading product labels each time you make this recipe.

Cook's Tips

For gluten free preparation, confirm all recipe ingredients are gluten free by reading product labels each time you make this recipe.

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Nutrition Information
Calories: 157 View complete nutrition information
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