Corn abounds in this meal inspired by flavors found South of the border. Grilled chicken marinated with cumin and chili is paired with a salad of roasted corn, black beans, and cilantro. For a tomato and corn “sauce,“ diced tomatoes are simmered with onion, garlic, and Mexican spices, then rounded out with a touch of cream. Crushed tostadas add texture to a base of hominy, a large white-kernel corn. Lastly, a side of zucchini and yellow squash get elote-style toppings with a chili-lime seasoning and crumbled queso fresco.

Ingredients: chicken breast, diced tomatoes (fresh vine-ripened tomatoes, tomato juice, salt, calcium chloride, citric acid), yellow squash, zucchini, black beans (prepared black beans, water, salt, and calcium chloride (firming agent)), hominy (hominy, water, salt), tomato juice (tomato juice from concentrate, water, tomato concentrate, salt, citric acid, vitamin c, ascorbic acid), olive oil, yellow sweet corn, heavy cream, onions, red bell peppers, crumbled queso fresco cheese (pasteurized whole cow's milk, salt, enzymes, culture), corn tostada, red onions, tomato paste, garlic, jalapeños, guajillo chile powder, paprika, ancho chile powder, sea salt, cilantro, tajin seasoning (chili peppers, sea salt, dehydrated lime juice), honey, cumin, granulated onion, lime juice, roasted chicken stock base (chicken stock, roasted chicken stock, mirepoix stock (made of carrot, celery and onion stocks, dried chicken stock, salt, gelatin, water, white wine), oregano, black pepper