Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Cayenne pepper |
| 1 teaspoon | Cinnamon, ground |
| 1 teaspoon | Nutmeg, ground |
| 1 teaspoon | Allspice, ground |
| 2 teaspoons | Chives, dried |
| 2 teaspoons | Thyme, dried |
| 1 tablespoon | Sugar |
| 1 tablespoon | Dried minced onion |
| 1 tablespoon | Salt |
| 2 \N | Ears sweet corn, broken in |
| 1 \N | Plantain, green, quartered |
| \N \N | In skin |
| 1 \N | Sweet potato, slice 1/4-inch |
| \N \N | Thick and blanched |
| \N \N | Oil to drizzle |
Combine spices in a bowl by hand or in food processor. Store in an airtight container.
Sprinkle vegetables with spice and drizzle with oil. Grill 5 minutes per side. Serve with Jamaican Marinated Pork.
EMERIL GRILLS SHOW #EG03