Sweet potato and corn salad
4 sweet potatoes
2 corn on the cob
1 red chili
2 red onions
juice of 1 lime
1 tablespoon olive oil
2 tablespoons mayonnaise
200ml sour cream
salt and pepper
oil for cooking
Set the oven to 200oc.
Wash the potatoes and slice into 2cm thick discs.
Brush a tray with oil and place the potatoes on top.
Brush the tops with oil and season well.
Place in the oven and cook until soft and golden - about 30 minutes.
Brush the chili with oil and cook in the oven for 10 minutes.
Place the potatoes on a plate or bowl.
Slice the onions and scatter over the potatoes. Drizzle with the lime juice and olive oil.
Boil the corn in salted water for 5 minutes. Drain and brush with oil and either cook to colour on the barbecue or in a hot pan.
Cut off the kernels and scatter over the potatoes.
Peel the skin from the chili and remove the seeds. Blend with the sour cream and mayonnaise, season to taste and drizzle over the salad.
Garnish with some coriander.
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