Corn with Tomatoes and Green Chiles
Category: Corn, Tomatoes
Yield: 6 servings
1 tbsp vegetable oil
2 cups whole kernel corn
1 small onion, peeled and chopped
1 clove garlic, finely chopped
1 medium tomato, chopped
1 can (4-oz.) ORTEGA® Diced Green Chiles
1/2 tsp salt

Procedures
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.