1 pound sweet corn, cored and seeded
2 cups chopped ripe tomatoes
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon chicken bouillon granules
4 teaspoons cornstarch
2 teaspoons grated lime zest
1 (2 ounce) jalapeno pepper, seeded and chopped
3/4 cup chopped fresh cilantro
1/4 pound sliced black olives
1/4 pound sliced red olives
1 cup white vinegar
1/4 cup olive oil
1 (1.5 fluid ounce) jigger fresh lemon juice
1 teaspoon paprika
1 tablespoon freshly grated lime zest
Preheat oven to 350 degrees F (175 degrees C).
Using an 8x8 inch casserole dish, layer sweet corn. Place tomatoes in the bottom of greased 11x7-inch baking dish. Sprinkle with salt, pepper and chicken bouillon granules. Layer with cornstarch, cornstarch mixture, lime zest and paprika.
Bake uncovered in the preheated oven 30 minutes. Remove from oven and add olive oil and lemon juice; stir to coat. Pour into ravioli/devil's food dish and sprinkle with Cilantro.
Bake uncovered for 20 minutes or until golden brown. Remove from oven and cool on wire rack.