• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. • Cut sweet potatoes into 1/2-inch-thick wedges. Toss on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.

• While sweet potatoes roast, halve tomato lengthwise; thinly slice crosswise into half-moons. Roughly chop cilantro. Drain corn. • In a small bowl, combine ranch dressing and smoky red pepper crema.

• In a large bowl, combine tempura mix, Southwest Spice, and 1/3 cup cold water until smooth. Stir in corn, half the cilantro, pepper, and 3/4 tsp salt. • 4 SERVINGS: Use 2/3 cup cold water and 11/2 tsp salt. • TIP: If mixture is too thick, add more water 1 TBSP at a time until it reaches a pancake-batter-like consistency.

• Heat a 1/3-inch layer of oil in a large, heavy-bottomed pan over medium-high heat. Once oil is hot enough that a drop of batter sizzles when added to the pan, add heaping 1/4-cup scoops of batter to pan, making 6-8 fritters. • Cook until golden brown and crisp, 2-4 minutes per side. • Using a slotted spoon, transfer fritters to a paper-towel-lined plate. Season with a pinch of salt. Turn off heat. • 4 SERVINGS: You’ll make 12-16 fritters. • TIP: You may need to cook fritters in batches. Lower heat if fritters are browning too quickly.

• In a second large bowl, toss mixed greens and tomato with as much smoky ranch dressing as you like. Season with salt and pepper.

• Divide corn fritters, sweet potatoes, and salad between plates. Sprinkle fritters with remaining cilantro. Serve with any remaining smoky ranch dressing on the side.