Sweet Potatoes and Corn

September 2008
Sweet Potatoes and Corn

by 10 people

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Whether served inside or out, this seasonal dish will prove that it's easy being green.

Makes: 8 servings

Prep: 15 mins

Cook: 6 mins

  • 1 1/2 pounds sweet potatoes, peeled and cubed
  • 4 ears corn, kernels cut from the cob
  • 1/4 cup vegetable oil
  • 2 1/2 tablespoons fresh lime juice
  • 2 teaspoons finely chopped shallot
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 tablespoons chopped fresh basil
  1. In a pot of boiling, salted water, cook the sweet potatoes until tender, 5 minutes. Add the corn and cook for 1 minute; drain.
  2. In a bowl, whisk together the oil, lime juice, shallot, chili powder, salt and pepper. Add the sweet potato, corn and basil; toss to coat.
Tip Pair with:
  • Beringer Knights Valley Alluvium Blanc 2006 (California), Snoqualmie Naked Riesling 2007 (Washington State)