Recipe: Chili-Roasted Corn with Assorted Vegetables (using sweet potatoes)

CHILI-ROASTED FRESH CORN WITH ASSORTED VEGETABLES

4 ears fresh corn
1/4 cup olive oil
1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon chili powder
2 large sweet red bell peppers, each cut in 8 pieces
1 large red onion, cut in 8 wedges
2 medium sweet potatoes, peeled and cut in 1/2-inch thick slices

Preheat oven to 500 degrees F.

Remove husks from corn; cut each ear in 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. Arrange vegetables in a single layer.

Roast at 500 degrees F until vegetables are tender, about 15 minutes, turning once; serve immediately.

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