Sautéed Corn with Black Beans Bowl and Avocado Crema

Sautéed Corn with Black Beans Bowl and Avocado Crema
Sautéed Corn with Black Beans Bowl and Avocado Crema

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Sautéed Corn with Black Beans


GOYA® Golden Corn, drained and rinsed


white onion, diced


fresh jalapeño peppers, seeded and finely diced

1 can (15.5 oz.)

GOYA® Black Beans, drained and rinsed

2 tbsp.

finely chopped fresh cilantro

Avocado Crema


avocado, halved, pitted and peeled

½ cup

sour cream


10 oz.

GOYA® Queso Fresco, crumbled

2 cups

halved cherry tomatoes


radishes, thinly sliced


Kitchen View

Step 1

Heat 1 tbsp. oil in skillet set over medium-high heat; sauté corn for 8 to 10 minutes or until warmed through and tender. Let cool slightly; set aside.

Step 2

Meanwhile, cook rice according to package directions.

Step 3

Heat remaining oil in skillet set over medium heat; cook garlic, onion, jalapeños and seasoning for 3 to 5 minutes or until slightly softened. Stir in tomato paste; cook for 1 minute. Stir in corn, beans and 1/4 cup water; bring to boil. Reduce heat; cook for 5 to 8 minutes or until sauce is thickened. Stir in cilantro.

Step 4

Avocado Crema: In blender, purée avocado, sour cream, lime juice and seasoning until smooth.

Step 5

Divide rice among bowls. Top with black bean and corn mixture. Drizzle with crema.

Step 6

Topping: Scatter queso fresco, tomatoes and radishes over top.

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