July 18, 2026
URL: https://www.birdseye.com/recipes/sides-appetizers/chipotle-pan-roasted-corn-tomatoes-8042
- Prep time 20 minutes
- Total time 20 minutes
- Servings 6
Ingredients
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1 tablespoon canola oil
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1 bag (14.4 oz each) Birds Eye® Sweet Kernel Corn
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1/2 cup chopped yellow onion
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1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, drained
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1/2 teaspoon ground chipotle chile pepper
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1/2 teaspoon salt
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1 large avocado, pitted, peeled, diced
Nutrition Information
151 calories, 19g carbs
Directions
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Step one
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.
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Step two
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.
Tips
For gluten free preparation, confirm all recipe ingredients are gluten free by reading product labels each time you make this recipe.