Sautéed Corn with Black Beans Bowl and Avocado Crema - Recipes | Goya Foods

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.