Chipotle Pan Roasted Corn with Tomatoes
Minutes Prep time: 20
Minutes Total time: 20
Servings: 6
Difficulty: easy
Minutes Prep time: 20
Minutes Total time: 20
Servings: 6
Difficulty: easy
1 tablespoon canola oil
1 bag (14.4 oz each) Birds Eye® Sweet 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
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 17 mg | 2% |
Carbohydrate | 19 g | 6% |
Cholesterol | 0 | |
Total Fat | 8 g | 13% |
Iron | 1 mg | 5% |
Calories | 151 kcal | 8% |
Sodium | 274 mg | 11% |
Protein | 3 g | 6% |
Saturated Fat | 1 g | 5% |
Sugars | 4 g | 0 |
Vitamin C | 11 mg | 19% |
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.
Chipotle Pan Roasted Corn with Tomatoes