Street Corn Inspired Stuffed Sweetpotatoes
Recipe By - Crissy Caroll of Snacking in Sneakers Elotes and esquites (“street corn” on or off the cob) are popular dishes in Mexico, typically made with white corn, butter, mayo (or crema), cojita cheese, chili powder, salt, and sometimes lime juice. These street corn inspired stuffed sweetpotatoes tap into many of the flavor elements of the traditional dish, but this recipe has several non-authentic swaps. The biggest change is the use of parmesan in place of cotija, since it can be easier to find for a quick weeknight side dish and still has the salty, savory elements – but cotija can easily be used for a more authentic option if you have it on hand! This recipe is a great way to use your fresh summer corn, but can also be made year-round with frozen or canned corn. Recipe By - Crissy Carol of Thrive with Chrissy Elotes and esquites (“street corn” on or off the cob) are popular dishes in Mexico, typically made with white corn, butter, mayo (or crema), cojita cheese, chili powder, salt, and sometimes lime juice. These street corn inspired stuffed sweetpotatoes tap into many of the flavor elements of the traditional dish, but this recipe has several non-authentic swaps. The biggest change is the use of parmesan in place of cotija, since it can be easier to find for a quick weeknight side dish and still has the salty, savory elements – but cotija can easily be used for a more authentic option if you have it on hand! This recipe is a great way to use your fresh summer corn, but can also be made year-round with frozen or canned corn.
Servings: 2
Calories: 459kcal
Ingredients
Ingredients:
- 4 medium sweetpotatoes
- 2 tbsp light mayonnaise or regular mayo
- 2 tbsp plain nonfat Greek yogurt or additional light mayo
- 1 lime juiced
- 2 green onions sliced
- ⅓ cup chopped cilantro
- ⅓ cup fresh shredded parmesan or cotija for a more traditional option
- 1 tbsp butter
- 2 ears fresh corn on the cob husked, corn removed from stalk (or about 1 ½ cups frozen or canned corn)
- 1 jalapeno seeds and pith discarded, minced
- 1 tsp minced garlic
- ¼ tsp chili powder
- ¼ tsp smoked paprika
- ¼ tsp salt
Instructions
Instructions:
- To quickly cook your sweetpotatoes, poke them with a few holes with a fork, and place on a microwave safe plate. Microwave the four potatoes together for 6 to 9 minutes, depending on size, until tender. As an alternative, you can bake the sweetpotatoes (after poking with a fork) in the oven at 425°F for 40-50 minutes, until tender. Set aside when done.
- Meanwhile, in a medium mixing bowl, mix together the light mayo, Greek yogurt, and lime juice until well combined. Add the green onions, cilantro, and parmesan, and set aside for now.
- Heat a large skillet over medium heat. Add the butter and let it melt. Add the corn and cook for 2 minutes.
- Add the jalapeno to the skillet with the corn, give everything a good stir, and continue to cook for another 2 minutes.
- Add the garlic, chili powder, smoked paprika, and salt to the skillet. Stir and continue cooking for another 1-2 minutes, until the corn starts to lightly brown on some of the sides.
- Remove from heat. Add the skillet ingredients to the bowl with the mayo/yogurt mixture. Stir everything until well combined.
- Slice the cooked sweetpotatoes open and stuff with the corn filling. Enjoy!
Notes
Lightly sautéing the jalapeno tempers its heat. If you prefer more heat, add it raw to the yogurt/mayo mixture.
Leftovers can be stored in the refrigerator for up to 4 days. Reheat in the microwave until warm.
This side dish is great alongside a simple main protein, like roasted chicken drumsticks, steak, or baked tofu. If you prefer an all-in-one dish, you can mix rotisserie chicken into the street corn filling for this recipe to make it an entrée.
Nutrition Facts
Street Corn Inspired Stuffed Sweetpotatoes
Amount per Serving
Calories
459
% Daily Value*
Fat
4
g
6
%
Saturated Fat
1
g
6
%
Trans Fat
0.01
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
1
g
Cholesterol
4
mg
1
%
Sodium
678
mg
29
%
Potassium
1686
mg
48
%
Carbohydrates
99
g
33
%
Fiber
15
g
63
%
Sugar
21
g
23
%
Protein
10
g
20
%
Vitamin A
64737
IU
1295
%
Vitamin C
32
mg
39
%
Calcium
187
mg
19
%
Iron
3
mg
17
%
Net Carbohydrates
84
g
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Calories: 459kcal | Carbohydrates: 99g | Protein: 10g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 4mg | Sodium: 678mg | Potassium: 1686mg | Fiber: 15g | Sugar: 21g | Vitamin A: 64737IU | Vitamin C: 32mg | Calcium: 187mg | Iron: 3mg | Net Carbohydrates: 84g