As the warm breezes of summer linger into the evening, it’s the perfect time to enjoy dining al fresco. Inspired by the bold flavors of Mexican street corn, these Street Corn-Inspired Stuffed Sweetpotatoes make for a hearty vegetarian entree or a colorful side dish to pair with grilled fare.
Recipe
The recipe serves 2 and requires 4 medium sweetpotatoes, mayonnaise, Greek yogurt, lime juice, cilantro, jalapeno, and Parmesan or cotija cheese. To cook the sweetpotatoes, poke holes in them and microwave for 6-9 minutes until tender. Then, mix the mayonnaise, Greek yogurt, and lime juice in a bowl and add green onions, cilantro, and Parmesan cheese.
Heat a large skillet over medium heat, add butter, and cook the corn for 2 minutes. Add the jalapeno and cook for another 2 minutes. Then, add garlic, chili powder, smoked paprika, and salt, and cook for 1-2 minutes until the corn starts to lightly brown. Remove from heat and combine the skillet ingredients with the mayo-yogurt mixture. Slice the cooked sweetpotatoes open and stuff with the corn filling.
Original reporting: KTBS 3 (Shreveport) — read the source article.
