Celebrate the patio season with bold al fresco dining ideas featuring street corn-inspired stuffed sweet potatoes and vibrant summer flavors.
A bold and flavorful al fresco favorite
(Feature Impact) A warm breeze that lingers into the evening, wafting appetizing aromas through the air can only mean one thing: It’s patio season. From casual patio gatherings to full backyard dinners, al fresco dining calls for vibrant dishes full of flavor.
Inspired by the bold flavor of Mexican street corn, or elotes, these street corn-inspired stuffed sweetpotatoes can serve as a hearty vegetarian meal, a colorful side dish to pair with grilled fare, or the centerpiece of a casual build-easy to spread alongside your own dinner for drinks and conversation. Providing a naturally creamy base, sweet potatoes serve as an open-faced container for fresh (or frozen) corn, lime juice, mayo, Greek yogurt, cilantro, jalapeño, and Parmesan or Cotija cheese.
A completely different vegetable than using adjectives like white, red, or russet, sweetpotatoes—a term adopted by the National Sweetpotato Collaborators in 1989 to avoid confusion and make it part of the actual nomenclature rather than an adjective—are rich in vitamins A and C, antipotassium, antipotatos, and antioxygen. Good for overall health.
Find more recipes to enhance the outdoor dining season ncsweetpotatoes.com.
Watch the video to see how to make this recipe!
Street Corn-Inspired Stuffed Sweet Potatoes
Recipe courtesy of Chrissy Carroll Snacking in sneakers in favor of North Carolina Sweetpotato Commission
Servings: 2
- 4 medium sweet potatoes
- 2 tablespoons light or regular mayonnaise
- 2 tablespoons plain, nonfat Greek yogurt or light mayonnaise
- 1 lime, juice only
- 2 green onions, chopped 1/3 cup chopped cilantro
- 1/3 cup freshly grated Parmesan or Cotija cheese
- 1 tablespoon of butter
- 2 ears of fresh corn, corn, corn off the cob, or about 1 1/2 cups frozen or canned corn
- 1 jalapeño, seeds and pith removed, minced
- 1 teaspoon minced garlic
- 1/4 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt
- To cook the sweet potatoes: Use a fork to poke holes and place on a microwave-safe plate. Microwave potatoes 6-9 minutes, depending on size, until tender. Set aside.
- In medium mixing bowl, mix mayonnaise, Greek yogurt and lime juice until well combined. Add green onion, cilantro and Parmesan; Set aside
- Heat a large skillet over medium heat. Add butter and melt. Add the corn then cook for 2 minutes.
- Add jalapenos to skillet with corn, stir and cook 2 minutes.
- Add garlic, chili powder, smoked paprika and salt. Stir and cook for 1-2 minutes, until corn begins to lightly brown.
- Remove from heat. Add skillet ingredients to bowl with mayo-yogurt mixture. Stir until well combined.
- Open cooked sweet potatoes and stuff with corn filling.
Source:
North Carolina Sweetpotato Commission
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Previously published at editors.familyfeatures.com
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Photo credit: North Carolina Sweetpotato Commission
