Ingredients
2 tbsp. extra-virgin olive oil
1 (10-oz.) bag frozen corn (1¾ cups)
4 c. low-sodium chicken broth
1 c. whole milk
1 (4-oz.) can green chiles
2 1/4 c. Quaker Oats Quick 1-Minute Oats
1/2 tsp. chili powder
2 tbsp. fresh lime juice
Kosher salt
Freshly ground black pepper
2 c. shredded cheddar cheese
1 c. store-bought pico de gallo
1 large avocado, sliced
1 small jalapeño, thinly sliced
Fresh cilantro leaves, for garnish
Lime wedges, for serving
Preparation
Step 1Heat the oil in a medium saucepan over medium-high. Add corn and cook, stirring occasionally, until warmed, about 3 minutes. Scrape corn onto a plate.Step 2Pour the stock, milk, and chiles into the saucepan. Return to medium-high heat and bring to a boil. Stir in the oats and chili powder. Cook, stirring occasionally until oats are tender, about 2 minutes. Pour in lime juice and season with salt and pepper.Step 3Spoon oatmeal into 4 bowls and top each with a quarter of the cooked corn, cheese, pico de gallo, avocado, and jalapeño. Top with cilantro and serve with lime wedges.
