Spicy Potatoes and Corn

Add your choice of ground chipotle pepper or chili powder to give this snack its spicy kick.

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3.5 by 3 people

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  • Makes: 4 servings

Spicy Potatoes and Corn

Directions

  1. Halve potatoes; toss with 2 tablespoons olive oil. Place in a 15x10x1-inch baking pan. Brush corn with 1 tablespoon olive oil; add to pan. Lightly sprinkle potatoes and corn with salt and ground chipotle pepper or chili powder. Roast in a 425 degrees F oven for 25 to 30 minutes or until potatoes are tender. Cool just until corn can be handled; cut corn off cob. Place potatoes, cut side down, on a serving plate; top with corn and sprinkle with prosciutto. Makes 4 servings.
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Nutrition Facts (Spicy Potatoes and Corn)

  • Per serving:
  • 78 kcal ,
  • 4 g fat
  • (1 g sat. fat ,
  • 2 mg chol. ,
  • 149 mg sodium ,
  • 9 g carb. ,
  • 1 g fiber ,
  • 2 g pro.
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