Recipe: Caribbean Corn and Vegetable Bake (with potatoes and plum tomatoes)

CARIBBEAN CORN AND VEGETABLE BAKE

2 tablespoons olive oil
2 1/2 teaspoons ground cumin
1 teaspoon salt
3/4 teaspoon sugar
3/4 teaspoon dried thyme, crumbled
1/2 teaspoon ground black pepper
1/8 teaspoon ground red pepper
4 ears fresh corn, shucked and halved
1 pound plum tomatoes (about 6), cut in halves
12 ounces small thin-skinned potatoes (about 4), cut in quarters (about 2 1/2 cups)
2 medium onions, cut in thin wedges (about 2 cups)

Preheat oven to 450 degrees F.

In a small bowl, mix together oil, cumin, salt, sugar, thyme, black pepper and red pepper until blended. Place corn, tomatoes, potatoes and onions in a 15x10-inch roasting pan. Pour the oil mixture over the vegetables; toss gently to coat.

Cover pan with foil. Bake, stirring once or twice, until vegetables are tender, about 30 minutes.

SERVING SUGGESTIONS:
Serve with burgers, sauteed fish fillets, skillet cooked pork chops, etc.

Makes 4-6 servings (9 cups total)
Source: Southern Supersweet Corn Council