Recipe: Caribbean Corn and Vegetable Bake

Cookbook

Caribbean Corn
and Vegetable Bake

Yield: 4 to 6 portions
9 cups

Caribbean 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 supersweet 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 cups)
2 medium onions, cut in thin wedges (about 2 cups)

Preheat oven to 450 degrees F. In a small bowl, mix together oil, cumin, salt, sugar, thyme, black pepper and red pepper until blended. Place corn, tomatoes, potatoes and onions in a 15 x 10 inch roasting pan. Pour the oil mixture over the vegetables; toss gently to coat. 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.

Information provided by the Southern Supersweet Corn Council.