Roasted Corn With Red Potaoes

• 4 ears corn
• 6 garlic cloves
• 3 cups red potatoes (cut in half)
• 1 tablespoon ground coriander
• 2 tablespoons Mexican oregano
• 1 tablespoon dry oregano
• 2 tablespoons adobo seasoning, goya
• 2 tablespoons cumin
• 2 tablespoons chili powder
• 4 tablespoons olive oil
• 4 tablespoons canola oil
• 1 brown paper bag
• 1 tablespoon salt
• 3 tablespoons fresh ground pepper

1. Mix all seasonings together into a bowl.
2. Add olive oil with the seasonings and combine together.
3. The mixture should be runny, if to thick add more olive oil.
4. Set half the mixture aside.
5. Combine all of the vegetables except corn with half the mixture.
6. Coat the vegetables evenly.
7. Use the remaining half of the mixture to rub into the ears of corn.
8. In a 9x13 inch casserole dish place 4 ears of corn.
9. Put the reaming vegetables in between the corns.
10. Make sure to cover the complete bottom of the dish.
11. Preheat oven at 250F.
12. Cut the handles and bottom out of a medium paper sack.
13. Put the casserole dish in the paper sack and put the dish and sack in the middle rack of the oven cook until potatoes are tender with a fork.
14. Let the dish rest.
15. Serve hot.

corn, garlic, red potatoes, ground coriander, oregano, oregano, cumin, chili powder, olive oil, canola oil, brown paper, salt, fresh ground pepper

Taken from www.food.com/recipe/roasted-corn-with-red-potaoes-509365 (may not work)