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Sweet potato and corn salad
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
"Quick and flavorful salad, ideal for entertaining alongside any BBQ meat."
Ingredients:
  • 2 sweet corn cobs, husks removed
  • 1 small red onion, thinly sliced into rings
  • 3 limes, rind finely grated, juiced
  • 600g small sweet potatoes, scrubbed, quartered lengthways
  • 125ml (1/2 cup) coconut cream
  • 82.50 ml fresh coriander leaves
  • 2 fresh red birdseye chillies, deseeded, thinly sliced (optional)
Instructions:
  • Preheat a chargrill pan or barbecue grill over medium-high heat. Grill the corn, turning occasionally, for 15 minutes or until tender and lightly charred. Allow to cool slightly before removing kernels from cobs.
  • In a bowl, mix together the onion and 2 tbs lime juice for a quick pickling process. Set aside. Arrange half of the sweet potato on a microwave-safe plate and cook on High for 5 minutes until tender. Repeat with the remaining sweet potato.
  • Coat sweet potato in olive oil and grill, turning occasionally, until charred (about 5 minutes).
  • In a bowl, combine coconut cream, lime rind, 2 tablespoons of lime juice, and a pinch of salt. Mix well.
  • On individual plates, arrange the potato, corn, and drained onion. Drizzle generously with the delightful coconut mixture, then add a sprinkle of fresh coriander and spicy chili, if desired.

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