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Cumin Roasted Corn

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Contributed by Chef Domenica Catelli

16-oz. package frozen organic corn (or four fresh ears of corn, kernels removed)
3 tablespoons extra virgin olive oil
1 tablespoon ground cumin
Pinch salt and pepper

Heat oven to 400 degrees.

Spread corn on a large rimmed baking sheet. Sprinkle with cumin, olive oil, salt and pepper.

Roast for 15 minutes (or longer if you want a bit crispy).