Roasted Corn and Peppers

 Thursday was a nice morning off.  There was some thrifting involved and a nice lunch.  Ashley had come over for the afternoon and we made some smoked pinto beans and a nice side dish.  This corn side dish was such an excellent compliment to the pinto beans.  It was light and sweet and really mellowed out the heavy beans.  It was also gorgeous.

This will certainly be a steady addition to any of my Mexican dishes.  It was really fresh and refined.

Roasted Corn and Peppers

1 red bell pepper (chopped)
1/2 onion (chopped)
2 cups of frozen corn
1 tablespoon of cumin seeds
1 tablespoon of oil
1 tablespoon of red onion (sliced)
1/4 teaspoon of salt


Pre-heat the oven to 375 degrees.

In a small baking pot, add the oil, onion (both types), and cumin and bake for 5 minutes or until onions are tender.  Remove from the oven, add the corn, salt, and red pepper, stir well and return to the oven for about 20 minutes.  The corn will slightly darken in color and begin to plump.  Remove from the oven, stir and serve.


Th final plates made for a nice lunch.  A little heavy for the harsh Atlanta summer weather but still great for sitting inside, enjoying the air conditioning.