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15 minutes
15 minutes
- 1 pouch (20 oz) Progresso™ Southwest Style white chicken chili with beans
- 1 ear fresh sweet corn, husks removed
- Cooking spray
- 1/4 cup crumbled queso fresco cheese
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon fresh lime juice
- Ancho chile powder, if desired
- Warm the chili according to package instructions, then evenly distribute it into 2 bowls.
- Preheat oven to broil. Lightly coat corn with cooking spray and broil on a pan placed 4 to 6 inches from the heat for 3 to 5 minutes, turning occasionally, until charred. Cut corn off the cob. In a bowl, combine charred corn, cheese, cilantro, and lime juice. Serve over chili and sprinkle with chile powder.
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