Friday, April 25, 2014

Roasted Mexican Corn

3 cups fresh or frozen corn, thawed
1/2 cup red pepper, diced
1/2 cup green pepper, diced
2-3 Tbsp butter/margarine
garlic salt and black pepper to taste

Preheat the oven to 450°F.  Line a baking sheet with aluminum foil and spritz with cooking spray.  Spread the corn on the pan in a single layer.  Roast in the hot oven for 15-18 minutes, stopping to stir a couple of times.  Roast until golden.  Serve immediately.  Yield: 3 1/2 cups

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