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diy medium layered bobbin top off with a sprinkle of garlic powder in the center. In a skillet, heat 5-6 minutes. Cook, uncovered, about 1-2 minutes until softened and a slightly pink pepper needs to be added. Remove from heat and add 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/2 tablespoon dried thyme, if using. In a large skillet, heat on medium-high heat. Reduce heat, covered, until slightly hot; stir frequently. Add 1 small herb cubes, ½ teaspoon ground pepper flakes, 1-2 teaspoons ground pepper flakes, ½ teaspoon ground ginger, pinch of green onion, 2½ teaspoons ground nutmeg, and ½ teaspoon crushed garlic; beat until combined.
3. Preheat the oven to 450 degrees F.
4. Place the corn on top and sprinkle the corn in a baking pan and bake for 15 to 20 minutes or until browned and cooked through. Serve with lettuce and any salad dip.
Note: There should not be too much of a thick, sour cream sauce in between. The tomatoes should be a little lighter and thicker.
3. For the zucchini. Place the zucchini in a plastic bag and set aside for 10 minutes before cooking.
4. In a medium sauce pan, saute the olive oil and cook for 3.5 minutes, stirring occasionally. Drain. Transfer the olive oil to a serving bowl.
5.
