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.
🕒 Prep Time 20 mins
🍳 Cook Time 15 mins
Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 410 kcal
🌍 Cuisine Mexican, Fusion

Ingredients

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

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.

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