- Why is fresh corn better?
- The juice of fresh corn is sweeter and crisper than tinned.
- Can I substitute Feta?
- Mexican Cotija cheese is the authentic choice; Feta is the best European salty alternative.
Sweetcorn & sweet potato salad with feta
A meeting of two ancient American staples. The crunch of the corn and the creamy, earthy sweetness of the sweet potato form a perfect pair. This 'salad' is actually a complete, filling meal, where the carbohydrates are complemented by the proteins and fats from the soured cream and cheese.
Ingredients
4
pcs
Fresh sweetcorn (on the cob)
100
g
Soured cream
2
pcs
Sweet potato (medium)
1
pc
Lime
5
g
Feta cheese (or Cotija)
1
tsp
Chilli powder
0.5
tsp
Salt
0.5
tsp
Freshly ground black pepper
Shopping List (0)
Equipment Needed
- Large pot (for blanching)
- Sharp chef's knife
- Mixing bowl
- Citrus squeezer
Allergen Information
Milk
Instructions
1
✓
Drop the corn into boiling salted water for 3-4 minutes (blanching), then remove.
Tip: Short heat treatment preserves the crunch but 'sets' the flavours.
2
✓
Peel the sweet potato, dice it, and boil in salted water until tender. Be careful not to let it fall apart!
Tip: If overcooked, it turns to mush and will smudge the salad.
3
✓
Cut the corn kernels off the cob.
4
✓
Make the sauce: mix the soured cream with the lime juice and spices until smooth.
Tip: The acid (lime) thickens the soured cream slightly.
5
✓
Gently toss the still-warm vegetables (corn, sweet potato) with the sauce.
Tip: The pores of warm vegetables are more open, absorbing flavours more deeply.
6
✓
Sprinkle with the crumbled salty cheese and extra chilli.
Tip: The saltiness of the cheese highlights the sugar content of the sweet potato and corn.
7
✓
Serve with lime wedges.
Recipe FAQ
Ingredients
- 4 pcs Fresh sweetcorn (on the cob)
- 100 g Soured cream
- 2 pcs Sweet potato (medium)
- 1 pc Lime
- 5 g Feta cheese (or Cotija)
- 1 tsp Chilli powder
- 0.5 tsp Salt
- 0.5 tsp Freshly ground black pepper