Sweet potato and corn salad

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How to make Sweet potato and corn salad

  • Yield : 4
  • Prep Time : 0:15
  • Cook Time : 0:20
  • Total Time : 0:35

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
  • 1/3 cup fresh coriander leaves
  • 2 fresh red birdseye chillies, deseeded, thinly sliced (optional)

Method

  • Step 1 Preheat a chargrill pan or barbecue grill on medium-high. Cook the corn, turning occasionally, for 15 minutes or until tender and lightly charred. Set aside to cool slightly. Remove kernels from cobs.
  • Step 2 Meanwhile, combine the onion and 2 tbs lime juice in a bowl. Set aside to pickle slightly. Place half the sweet potato on a microwave-safe plate. Microwave on High for 5 minutes or until just tender. Repeat with remaining sweet potato.
  • Step 3 Spray sweet potato with olive oil. Add to the grill and cook, turning occasionally, for 5 minutes or until charred.
  • Step 4 Place the coconut cream, lime rind and 2 tbs lime juice in a bowl. Season with salt and stir to combine.
  • Step 5 Place potato, corn and drained onion on plates. Drizzle with coconut mixture. Sprinkle with coriander and chilli, if using.

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