Serves
4
Looking for a new way to use your sweet corn? Consider this delicious dish to get you started.
Recipe Credit: Nicole Jonas with Red Granite Farm
Categories
Recipe by
Nicole Jonas with Red Granite Farm
Ingredients
- 2 lbs baby red potatoes- cut into ½” pieces
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- ½ tsp cumin
- ¼ tsp chili powder
- 1 T coarse salt
- 1 tsp pepper
- 1 T fresh dill, minced
- 3 T olive oil
- 2 ears sweet corn- husk on
Featured Iowa Ingredients
Directions
- Preheat oven to 400°
- Prepare a cookie sheet with foil for easy clean up.
- Combine olive oil with spices. Cut potatoes (skins on) and peppers to size.
- Toss veggies in olive oil and spice mixture until coated.
- Place on cookie sheet, leaving room for the corn.
- Rinse off corn leaves.
- Place corn with the husk on the cookie sheet next to other veggies.
- Place the pan in the middle rack of the oven and bake for 30 minutes.
- Remove corn, set aside.
- Place potatoes back in the oven for 20 minutes or until tender.
- While veggies cook, remove husks and cut corn off the cob.
- When potatoes are tender, add corn to potato mixture and serve.
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