Preparation

Step 1 out of 8

Preheat oven to 400 °F and line a sheet pan with parchment paper.

Step 2 out of 8

Wrap corn cobs in foil and place on baking sheet. Bake for 15 minutes.

Step 3 out of 8

Meanwhile, prep your potatoes, pepper and onion by cutting them into 1/2-inch to 3/4-inch pieces.

Step 4 out of 8

After 15 minutes, remove the corn from the oven and add the potatoes, pepper and onion to the pan. Drizzle with one tablespoon oil and stir to coat. Bake for 20 to 25 minutes or until tender and starting to brown.

Step 5 out of 8

Remove from oven, unwrap corn and let cool enough to handle.

Step 6 out of 8

Cut the kernels off the corn cobs, then stir together the corn, potatoes, peppers, onions and tomatoes.

Step 7 out of 8

Whisk together the 1/4 cup oil, salt, paprika, sugar, garlic powder, cumin, onion powder, black pepper, and cayenne. Pour over vegetables and stir to coat. Sprinkle with cilantro.

Step 8 out of 8

Serve warm, room temperature, or chill to serve cold.