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.