Roasted Corn With Red Potaoes
"Just playing in the kitchen. I need something with a Caribbean feel to go with my baked fish. Try it it's delicious!"
- Ready In:
- 2hrs 15mins
- Ingredients:
- 14
- Serves:
-
5
ingredients
- 4 ears corn
- 6 garlic cloves
- 3 cups red potatoes (cut in half)
- 1 tablespoon ground coriander
- 2 tablespoons Mexican oregano
- 1 tablespoon dry oregano
- 2 tablespoons adobo seasoning, goya
- 2 tablespoons cumin
- 2 tablespoons chili powder
- 4 tablespoons olive oil
- 4 tablespoons canola oil
- 1 brown paper bag
- 1 tablespoon salt
- 3 tablespoons fresh ground pepper
directions
- Mix all seasonings together into a bowl.
- Add olive oil with the seasonings and combine together. The mixture should be runny, if to thick add more olive oil. Set half the mixture aside.
- Combine all of the vegetables except corn with half the mixture. Coat the vegetables evenly.
- Use the remaining half of the mixture to rub into the ears of corn.
- In a 9x13 inch casserole dish place 4 ears of corn. Put the reaming vegetables in between the corns. Make sure to cover the complete bottom of the dish.
- Preheat oven at 250°F.
- Cut the handles and bottom out of a medium paper sack.
- Put the casserole dish in the paper sack and put the dish and sack in the middle rack of the oven cook until potatoes are tender with a fork.
- Let the dish rest. Serve hot.
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RECIPE SUBMITTED BY
<p>I'm a student in Lubbock. I have a very tight budget but I love to cook. I try to make meals everymonday. My boyfriend is Puerto Rican so you'll probably see alot of Puerto Rican food. I love carribean flavors so there will be alot of that too. I hope ya'll try these some of ther recipes out!!</p>
