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CHIPOTLE PAN ROASTED CORN WITH TOMATOES

Active Time : 20 Minutes
Total Time : 20 Minutes
Serves : 6
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

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.