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).