Prep time 10 min.

Cook time 15 min.


1 can (14.5oz.) Del Monte® Southwest Seasoned Corn with Poblano & Red Bell Peppers

2 limes

4 boneless, skinless chicken breast halves, (about 1 lb.) rinsed and patted dry

½ cup diced red onion

1 medium avocado, diced


  1. Place a colander over a medium bowl and drain corn, reserving liquid. Set corn aside.

  2. Squeeze juice of 1 lime into corn liquid; stir. Reserve 1/4 cup liquid in medium bowl for corn relish, and pour remaining into a gallon-size zip-top plastic bag for chicken. Add drained corn and red onion to bowl; stir.

  3. Add chicken to lime juice mixture in plastic bag. Refrigerate 15 minutes (or up to 1 hour), turning frequently, to marinate.

  4. Heat a grill pan or grill rack coated with non-stick cooking spray over medium-high heat.

  5. Remove chicken from marinade, and discard marinade. Cook chicken 5 minutes on each side or until no longer pink inside. Season with salt and pepper, if desired.

  6. Add avocado to corn-onion mixture and gently toss to combine. Cut remaining lime into 4 wedges. Spoon corn relish over chicken and serve with lime wedges.

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