John's Shurfine Recipes
https://www.johnsshurfine.com/Recipes/Detail/4839/Chili_Roasted_Corn_and_Vegetables
Chili Roasted Corn and Vegetables
Yield: 4 servings
Ingredients
| 4 |
ears |
fresh corn
|
|
|
| 1/4 |
cup |
olive oil
|
|
|
| 1 |
teaspoon |
salt
|
|
|
| 1/4 |
teaspoon |
black pepper
|
|
|
| 1/2 |
teaspoon |
chili powder
|
|
|
| 2 |
|
red bell peppers, cut into 8 pieces each
|
|
|
| 1 |
|
red onion, cut into 8 sedges
|
|
|
| 2 |
|
sweet potatoes, peeled and cut in 1/2 inch slices
|
|
|
Directions:
Heat oven to 500 degrees. Remove husks from corn; cut each ear into thirds. In a bowl, combine olive oil, salt, pepper and chili powder. In a large roasting pan, place corn, bell peppers, onion and potatoes; toss with chili-oil mixture. Roast until all vegetables are tender, about 15 minutes.
Please note that some ingredients and brands may not be available in every store.
John's Shurfine Recipes
https://www.johnsshurfine.com/Recipes/Detail/4839/Chili_Roasted_Corn_and_Vegetables