Roasted Corn KernelsThree Sisters Cookboook3 cups fresh uncooked corn kernels (approx. 6 ears) 3 teaspoons vegetable oil cooking spray 2 tablespoons white vinegar 1 tablespoon Dijon mustard 1 teaspoon salt 1 teaspoon black pepper 1 cup chopped seeded tomato 1 cup chopped red bell pepper 1 cup chopped scallions Preheat oven to 425 degrees Fahrenheit. Combine corn and 1 teaspoon oil in a cake pan coated with cooking spray. Bake for 20 minutes or until browned, stirring occasionally. Combine 2 teaspoons oil, vinegar, mustard, salt, and black pepper in a medium bowl: add corn mixture, stirring well. Stir in tomato, bell pepper, and scallions. Serve warm or at room temperature. Yield: 4 (3/4 cup) servings Nutrition per serving: calories 154, percent calories from fat 32%, carbohydrates 26.4 g., sodium 282 mg., cholesterol 0 mg. Most PopularInformation, photos, video or graphics from www.OneidaIndianNation.com may not be republished, uploaded, posted or distributed in any way without the prior approval of Oneida Indian Nation Communications. Permission is for one time use only. Any use of this material must be credited to: Oneida Indian Nation.
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