Sweet potato and corn salad

“Whip up this salad as a great side when youre having friends over – it goes perfectly with any type of barbecued meat.” Katrina Woodman

Recipe «Sweet potato and corn salad» presented in category Recipes / Salads, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 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 coconut cream , 1/3 cup fresh coriander leaves, 2 fresh red birdseye chillies, deseeded, thinly sliced .

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 coconut cream 
• 1/3 cup fresh coriander leaves 
• 2 fresh red birdseye chillies, deseeded, thinly sliced 

Instructions

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.
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.
3. Spray sweet potato with olive oil. Add to the grill and cook, turning occasionally, for 5 minutes or until charred.
4. Place the coconut cream, lime rind and 2 tbs lime juice in a bowl. Season with salt and stir to combine.
5. Place potato, corn and drained onion on plates. Drizzle with coconut mixture. Sprinkle with coriander and chilli, if using.