I pretty much do all of my produce shopping at the farmers’ markets near me, once they open up.
Otherwise, I rely on this super-convenient gourmet market in my building (I know, pretty spoiled) or the odd trip to a market in Hoboken or if I have the time, Whole Foods in TriBeCa.
Therefore, most of my summer recipes are from veggies like cucumbers and zucchini (although obviously I can’t resist zucchini during the fall, winter and spring.)
However, it’s always hard to say goodbye to veggies like sweet potatoes during the summer.
I definitely consider sweet potatoes “perennial” vegetables, since to me, they’re veggies I couldn’t do without for a whole season.
I was trying to come up with a fresh spring recipe for today, but after a brief conversation with a friend about Mexican street corn over the weekend, I found myself craving a chili-powder seasoned ear of corn (with some lime and cotija, of course.)
Therefore, I decided to savor my sweet potatoes (since I love sweet corn and sweet potatoes together) and come up with a starter/side dish for the summertimes – best served with Corona Light or margaritas!
This dish is best made for entertaining – it’s visually irresistible and colorful.
If you’re dairy-free, ditch the cotija cheese – the flavors from the chipotle sauce, the chili powder seasoned corn and the lime juice is enough to please the tastebuds.
If you’d like to eat this as a main, try serving it with black or pinto beans – or some cubed grilled chicken. Keep in mind that the chipotle sauce and corn are spicy, so go light on the seasoning of any added protein.
Well… I’m ready for summer, clearly.