Guest Author - Vanette (Vannie) Ryanes
If you want to try something new and different to serve with your hamburgers this Caribbean sweet corn and vegetable bake is for you. With its mixture of vegetables and corn that's been halved and must be picked up to eat, this dish is a great ice breaker. It's hard not to have a good time when it's o.k. to dip your fingers in your food. The kids may even eat a cooked tomato or two.
Caribbean Sweet Corn and Vegetable Bake
2 tablespoons olive oil
2-1/2 teaspoons ground cumin
1 teaspoon salt
3/4 teaspoon sugar
3/4 teaspoon dried thyme, crumbled
1/2 teaspoon ground black pepper
1/8 teaspoon ground red pepper
4 ears fresh sweet corn, shucked and halved
1 pound plum tomatoes (about 6), cut in halves
12 ounces small thin-skinned potatoes (about 4), cut in quarters (about 2-1/2
2 medium onions, cut in thin wedges (about 2 cups)
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 sweet corn, tomatoes, potatoes and onions in a 15x10-inch roasting pan. Pour the oil mixture over the vegetables; toss gently to coat.
3. Cover pan with foil. Bake, stirring once or twice, until vegetables are tender, about 30 minutes.
Serve with burgers, sautéed fish fillets, skillet cooked pork chops, etc.
Yield: 4 to 6 portions
From: Fresh Super Sweet Corn Council
For more information contact
Vannie@ Hot & Spicy
Vanette (Vannie) Ryanes is CEO of Spices Plus E-Zine for Women
"Who says you can't have it all?"
August 9, 2003