Corn with Tomatoes and Green Chiles
This simple and colorful Southwestern corn side dish will brighten your meal.
1 tablespoon vegetable oil
2 cups whole kernel corn
1 small onion, peeled and chopped
1 clove garlic, finely chopped
1 medium tomato, chopped
1 (4-ounce) can ORTEGA® Diced Green Chiles
1/2 teaspoon salt
- Heat vegetable oil in large skillet over medium-high heat. Add corn, onion and garlic; cook, stirring occasionally, for 3 to 4 minutes or until onion is tender. Add tomato, chiles and salt; cook, stirring occasionally, for 1 to 2 minutes or until heated through.
Makes 6 servings.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.