Chipotle Pan Roasted Corn with Tomatoes
20Prep Time Minutes
20Total Time Minutes
5Number of 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
|% Daily Value|
|Total Fat||8 g||13%|
|Saturated Fat||1 g||5%|
|Dietary Fiber||5 g||21%|
|Vitamin C||12 mg||19%|
|Vitamin A||385 iu||8%|
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.
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.
For gluten free preparation, confirm all recipe ingredients are gluten free by reading product labels each time you make this recipe.