Roasted Mexican Corn

 Ortega Summer Fiesta! p. 26

1 bag (16 ounces) frozen corn

2 tablespoons olive oil

½ cup thick and chunky salsa, any variety

1 can (4 ounces) fire-roasted diced green chiles

Salt and black pepper to taste

PREHEAT oven to 450F.

PLACE frozen corn in colander; rinse with cold running water to thaw and shake colander to drain well. Press corn between paper towels to remove most of the moisture. Place on large rimmed baking sheet; drizzle with oil.

BAKE 10 minutes or until corn begins to turn golden brown. 

Such corn.

Transfer to medium bowl.

STIR in salsa and chiles; season with salt and pepper. Serve warm.

If you're a sophisticated gastronome like me you'll serve it with mac 'n' cheese from a box.

My Rating: 4/5 "Simple but memorable. It's a flavorful side that adds some punch to your meal!"