Caribbean Sweet Corn and Vegetable Bake
Courtesy of Fresh Supersweet Corn 4 Servings • 15 Min. Prep Time • 30 Min. Cook Time • Burgers, sauteed fish fillets, or skillet-cooked pork chops| Ingredients |
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| 2 Tbsp. olive oil |
| 2 1/2 tsp. ground cumin |
| 1 tsp. salt |
| 3/4 tsp. sugar |
| 3/4 tsp. dried thyme, crushed |
| 1/2 tsp. ground pepper |
| 1/8 tsp. ground red pepper |
| 4 ears Supersweet Corn, shucked and halved |
| 1 lb. plum tomatoes, halved |
| 12 oz. small, thin-skinned potatoes, quartered |
| 2 medium onions, cut into thin wedges |
Directions:
1. Preheat oven to 450°F. In a small bowl, mix together oil, cumin, salt, sugar, thyme, black pepper and red pepper until blended.
2. Place Supersweet Corn, tomatoes, potatoes and onions in a 15x10" 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 min.
3. Serve with burgers, sautéed fish fillets, skillet cooked pork chops, etc.
Nutrition:
Calories: 258; Total Fat: 9g; Total Carbs: 45g; Protein: 6g; Sodium: 576mg;