This is our favorite roasted Mexican corn medley. You can make this using fresh or frozen corn, but, in the Summer when fresh corn is abundant, I always use fresh. We eat this roasted corn as a side dish and sprinkled on my Grilled Southwestern Chicken Salad. We even sprinkle it on tacos at times. It's a simple side dish that never disappoints. Super simple, and super good!
You'll need:
3 cups of fresh or frozen corn thawed
1/2 cup diced red pepper
1/2 cup diced green pepper
2-3 Tbs. butter/margarine
garlic salt to taste
Preheat the oven to 450 degrees, 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 hot.
Cook's note:
To lighten up this dish use cooking spray in place of the butter or margarine.
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