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.
Which winter vegetables do you still use in the spring and summertime?
Nutritional Information & Recipe
Mexican Street Corn Sweet Potatoes with Creamy Chipotle-Avocado Sauce
- For the corn:
- 1 large ear of corn shucked
- 1/2 tablespoon extra virgin olive oil
- 1/2 teaspoon chili powder
- salt to taste
- For the rest:
- 1 tablespoon extra virgin olive oil
- 1 garlic clove minced
- 1 medium sweet potato peeled, Blade C/D
- salt and pepper to taste
- 1/4 cup fresh cilantro leaves
- 1/4 cup crumbled cotija cheese or feta
- 1 jalapeno sliced thinly to garnish
- 1 lime quartered
- For the chipotle sauce:
- 1 chipotle pepper in adobo sauce with 1/2 teaspoon sauce
- 1/2 avocado pitted and peeled
- salt to taste
- 1/4 teaspoon paprika
- 1 garlic clove
- juice of 1 lime
- 1 tablespoon of water
- Place the corn in a pot covered with water and a pinch of salt. Bring to a boil and then cook 2-3 minutes or until corn is easily pierced with a fork. Drain into a colander, pat dry completely and shave the kernels off the corn cob into a medium mixing bowl. Add in the olive oil, chili powder, cotija cheese (or queso blanco), season with salt and set aside.
- Meanwhile, place a large skillet over medium heat. Add in the olive oil and once heated, add in garlic and cook for 30 seconds or until fragrant. Then, add in the sweet potato noodles, cover and cook for 5-7 minutes or until cooked through, uncovering occasionally to toss.
- While corn and sweet potatoes cook, place all of the ingredients for the creamy chipotle into a food processor and pulse until creamy. Taste and adjust to your preference.
- Plate the salad: lay out the sweet potato noodles on a platter and top with corn mixture. Sprinkle with cheese and drizzle the platter with the chipotle sauce and garnish with cilantro and jalapenos. Serve immediately with lime quarters.