Maíz Asado a la Mexicana

Ingredientes

• 3-4 cups fresh OR frozen corn (thawed (You'll need around 4-6 ears of corn depending on the size).)
• 1/2 cup red bell pepper (diced)
• 1/2 cup green bell pepper (diced)
• 2-3 Tbsp salted butter or unsalted butter (melted)
• 1 tsp garlic salt
• 1/2 tsp black pepper
• 1/2 tsp dark chili powder
• 1/2 tsp ground cumin

Preparación

1. 1

   Preheat the oven to 450°F. Line a baking sheet with aluminum foil. Spritz liberally with cooking spray.

2. 2

   Peel back the husk and remove the silk from the corn on the cob. Hold corn firmly on a cutting board and use a sharp knife to remove the kernels from the cob. Place corn into a colander and rinse then pat dry with paper towels. (You can also do this with a bundt pan placing the thin pointed end of the corn into the center of the bundt pan.)

3. 3

   On the pan, toss together corn kernels, red bell pepper and green bell pepper. Spread in a single layer on pan.

4. 4

   Drizzle with melted butter and season with garlic salt, black pepper, chili powder and cumin. Stir gently to coat, adjust to your taste.

5. 5

   Roast for 15-18 minutes until golden brown stopping to stir halfway through. Broil at the end of baking for a few minutes to brown further.

6. 6

   Continue to roast until the corn begins to caramelize. Serve immediately.

7. 7

   Alternate Prep Technique- You can saute this corn medley in a large skillet on the stovetop, too. Cook over medium-high heat with butter (to taste!) until lightly charred and sweet.