I only made one change as far as ingredients - instead of Mexicorn, I used Southwest Style Corn. The difference? Mexicorn is corn with red and green bell peppers. Southwest Style Corn is corn with onions, black beans, red bell peppers and flavored with lime juice. Of course I did my usual change of reducing the quantities to make it for two - one exception in this recipe is that I did not reduce the amount of chipotle pepper I used. Yep that means I used the same amount of pepper for two servings that they used for four servings - we like our food spicy around here! This recipe turned out to be a HUGE hit. To give you an idea here are a few quotes from my husband: "mooey yumalicious", "a keeper" and my favorite "man food".
1/2 11 oz can southwest style corn
1/2 lg avocado, peeled and diced
1 Tbsp fresh lime juice
1 chipotle pepper in adobo sauce, chopped
1/2 Tbsp canola oil
1/4 tsp coarse salt
Drain corn, reserving one to two tablespoons juice in small bowl. Add approx 1/2 cup corn to the reserved juice, cover and put away to use another time. In a medium bowl combine remaining corn, avocado, lime juice, pepper, oil and salt.
5 chicken breast tenders
5 slices center cut bacon
Freshly ground pepper
1 Tbsp canola oil
Sprinkle chicken tenders with salt and pepper to taste. Brush with adobo sauce.
Come back tomorrow to see what I use the other 1/2 of the corn and avocado for.