- About this Recipe
- More Recipes like this
Ingredients
Sautéed Corn with Black Beans
3 tbsp.
GOYA Extra Virgin Olive Oil, divided
1½ cups
GOYA® Golden Corn, drained and rinsed
1 tbsp.
GOYA® Minced Garlic
1
white onion, diced
2
fresh jalapeño peppers, seeded and finely diced
¼ cup
GOYA® Tomato Paste
1 can (15.5 oz.)
GOYA® Black Beans, drained and rinsed
2 tbsp.
finely chopped fresh cilantro
Avocado Crema
Topping
You are now able to buy this recipe’s ingredients online! After you select your market, you decide if you want to have your items delivered or if you want to pick them up in store!
Learn How It WorksDirections
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.
You are now able to buy this recipe’s ingredients online! After you select your market, you decide if you want to have your items delivered or if you want to pick them up in store!
Learn How It WorksNew from Goya
Recipe Tags
Appetizers & Snacks Breakfast & Brunch Salads Main Dishes Side Dishes Desserts & Drinks BBQ & Grilling Game Day Movie Night CIA Recipes Main Dishes Side Dishes Salads Desserts & Drinks Appetizers & Snacks Caribbean Mexico South America Central America Spain Over 60Recipe Reviews
No Reviews Yet