Southwestern Roasted Red Potatoes & Corn

• 1½ lbs red potatoes, cut into bite-sized pieces
• 3 ears fresh corn, kernels removed
• ½ large onion, chopped
• 2 Tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp chili powder
• 1 tsp smoked paprika
• ½ tsp ground cumin
• ½ tsp salt, plus more to taste
• ¼ tsp black pepper
• Juice of 1 lime
• ¼ cup chopped fresh cilantro
• Optional: crumbled cotija or feta cheese

1. Preheat oven to 425°F. Line a large baking sheet with parchment paper or lightly grease it.
2. Toss the potatoes with about half of the olive oil, chili powder, smoked paprika, cumin, salt and pepper. Spread in a single layer and roast for 20 minutes.
3. Add the fresh corn, onion, garlic and remaining olive oil to the pan. Toss everything together and spread back into an even layer.
4. Roast for another 15–20 minutes, stirring once, until the potatoes are golden and tender and the corn and onion begin to caramelize.
5. Remove from the oven and immediately squeeze the fresh lime juice over everything. Toss with chopped cilantro and adjust salt to taste.
6. Sprinkle with cotija or feta, if desired, and serve warm.

Farm Box Tip: Cutting the potatoes into smaller, evenly sized pieces helps them crisp up and ensures they're tender by the time the fresh corn is perfectly roasted.