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Spicy Corn on the Cob Sheet Pan

Serves: 2
30 minutes
Prep Time: 5 minutes


6 Green Giant* frozen Corn on the Cob

2 cups (500 mL) small baby potatoes, halved

1 pkg. 31-40 frozen raw and peeled jumbo shrimp, thawed

350 g cured Portuguese style chorizo sausage, sliced into 1/2-inch rounds

3/4 cup (180 mL) fresh parsley for garnish

Lemon wedges for garnish


Spice Mix

3 tbsp. (45 mL) olive oil

1 tsp. (5 mL) smoked paprika

3 tsp. (7.5 mL) chili powder

1/2 tsp. (2.5 mL) garlic powder

1/8 tsp (1 mL) onion powder

1 tsp. (5 ml) each salt and pepper


Preheat oven to 425°F (220°C).

In a small bowl stir olive oil, smoked paprika, chili powder, garlic powder, onion powder, salt and pepper together; set aside.

Bring a large pot of water to a boil. Cook potatoes until par-boiled, 10 minutes. Add Green Giant* Corn on the Cob to the water during the last 5 minutes of the boil; drain well.

Place corn, potatoes, shrimp, and sausage in a single layer onto a baking tray. Gently toss with spice mixture. Roast for 12-15 minutes until chorizo is cooked and shrimp is opaque. Remove from oven sprinkle with parsley. Serve with slices of lemon.