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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix all seasonings together into a bowl. | 2. Add olive oil with the seasonings and combine together. The mixture should be runny, if to thick add more olive oil. Set half the mixture aside. | 3. Combine all of the vegetables except corn with half the mixture. Coat the vegetables evenly. | 4. Use the remaining half of the mixture to rub into the ears of corn. | 5. In a 9x13 inch casserole dish place 4 ears of corn. Put the reaming vegetables in between the corns. Make sure to cover the complete bottom of the dish. | 6. Preheat oven at 250°F. | 7. Cut the handles and bottom out of a medium paper sack. | 8. Put the casserole dish in the paper sack and put the dish and sack in the middle rack of the oven cook until potatoes are tender with a fork. | 9. Let the dish rest. Serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
corn	4			498.8	108.46	18.965999999999998	7.83
garlic clove	6			-	-	-	-
red potato	3	cups	cut	315.0	71.55	8.505	0.63
coriander	1	tablespoon	ground	14.9	2.7495	0.6185	0.8885
mexican oregano	2	tablespoons		-	-	-	-
oregano	1	tablespoon		7.95	2.0676	0.27	0.1284
adobo seasoning	2	tablespoons		-	-	-	-
cumin	2	tablespoons		45.0	5.3088	2.1372	2.6724
chili powder	2	tablespoons		45.12	7.952000000000001	2.1536	2.2848
olive oil	4	tablespoons		477.36	0.0	0.0	54.0
canola oil	4	tablespoons		495.04	0.0	0.0	56.0
brown paper	1	bag		-	-	-	-
salt	1	tablespoon		-	-	-	-
pepper	3	tablespoons	ground	51.957	13.2377	2.1507	0.6748

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.