Caribbean Sweet Corn and Vegetable Bake
Recipe courtesy of Fresh Supersweet Corn.
2 tablespoons olive oil
2 1/2 teaspoons ground cumin
1 teaspoon salt
3/4 teaspoon granulated sugar
3/4 teaspoon dried thyme, crushed
1/2 teaspoon ground pepper
1/8 teaspoon ground red pepper
4 ears Supersweet Corn, shucked and halved
1 pound plum tomatoes, halved
12 ounces small, thin-skinned potatoes, quartered
2 medium onions, cut into thin wedges
- Preheat oven to 450°F (230°C).
- In a small bowl, mix together oil, cumin., salt, sugar, thyme, black pepper and red pepper until blended.
- Place Supersweet Corn, tomatoes, potatoes and onions in a 15x10-inch roasting pan. Pour oil mixture over vegetables; toss gently to coat. Cover pan with foil.
- Bake, stirring once or twice, until vegetables are tender, about 30 minutes.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 258; Total Fat: 9g; Total Carbs: 45g; Protein: 6g; Sodium: 576mg.
Recipe and photograph courtesy of Fresh Supersweet Corn.