Mexican Street Corn Sweet Potatoes with Creamy Chipotle-Avocado Sauce
Try this Mexican Street Corn Sweet Potatoes with Creamy Chipotle-Avocado Sauce recipe.
Try this Mexican Street Corn Sweet Potatoes with Creamy Chipotle-Avocado Sauce recipe.
- salt to taste
- 1 garlic clove minced
- salt and pepper to taste
- 1/2 teaspoon chili powder
- 1 tablespoon extra virgin olive oil
- 1 garlic clove
- juice of 1 lime
- for the corn:
- 1 large ear of corn shucked
- 1/2 ablespoon extra virgin olive oil
- for the rest:
- 1 medium sweet potato peeled, blade c/d
- 1/4 up fresh cilantro leaves
- 1/4 up 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 s
- 1/2 vocado, pitted and peeled
- 1/4 easpoon paprika
- 1 tablespoon of water
- Carbohydrate 8.0499225 g
- Cholesterol 0 mg
- Fat 1.671185 g
- Fiber 1.10607500046492 g
- Protein 0.6717725 g
- Saturated Fat 0.235517625 g
- Serving Size 1 1 Serving (55g)
- Sodium 1782.70176822904 mg
- Sugar 6.94384749953509 g
- Trans Fat 0.059375875 g
- Calories 48 calories
Step-by-step
- 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.
The ingredient list reveals what goes into the bowl, but it remains silent on how starch gelatinization and moisture management dictate the success of this preparation. Elote, or traditional Mexican street corn, relies on charring kernels to develop Maillard compounds, while spiralized sweet potatoes require careful steaming to avoid breaking down into mush. Balancing these distinct textures demands an understanding of how heat transforms each vegetable.
- Boil the shucked ear of corn for precisely two to three minutes until a fork pierces the kernels easily, then pat them completely dry before shaving the cob to ensure the oil and chili powder adhere properly.
- Cook the minced garlic in extra virgin olive oil for no longer than thirty seconds; exceeding this window burns the allium and imparts an acrid flavor to the pan.
- Cover the skillet while cooking the sweet potato noodles for five to seven minutes, using the trapped steam to soften the dense root vegetable before tossing.
- Process the avocado, chipotle pepper in adobo, lime juice, and water in a food processor until completely smooth, adding water by the tablespoon to adjust viscosity.
Constructed components like the chipotle-avocado sauce oxidize rapidly upon exposure to air due to the fat content in the avocado. Store leftover sauce in an airtight container with a direct film of plastic wrap pressed onto the surface for up to twenty-four hours to minimize discoloration.
