2 cups frozen whole kernel corn, thawed and drained2 tablespoons vegetable oil20 cloves peeled garlic(save time and use fresh peeled garlic cloves from the produce section)1 large red bell pepper, diced (about 1 cup)1 cup shredded cooked boneless, skinless chicken breast1 jar (16 ounces) Pace® Salsa Verde2 cups Swanson® Chicken Broth0.25 cup chopped fresh cilantro1.5 tablespoons sour cream (optional)
Set the oven to 400°F. While the oven is heating, place the corn on one side of a rimmed baking sheet. Add 2 teaspoons oil and toss to coat. Place the garlic on the other side of the baking sheet. Add 1 teaspoon oil and toss to coat.Roast the corn and the garlic for 30 minutes or until the corn has begun to brown and the garlic is golden brown and soft. Remove the garlic to a cutting board.Heat the remaining oil in a 3-quart saucepan over medium heat. Add the pepper and cook for 5 minutes or until tender, stirring occasionally. While the pepper is cooking, mince the garlic.Stir the corn, garlic, chicken, salsa verde and broth in the saucepan and heat to a boil. Reduce the heat to low. Cook for 5 minutes. Season to taste. Sprinkle with the cilantro. Serve with the sour cream, if desired.