What's Cookin'? Corn and Sweet Potato Confetti Salad [Recipe]

This looks SO fresh and delicious. Mary Higginbotham, from the UK Cooperative Extension Office, is back for another edition of What's Cookin'? and, this week, she's serving up a delicious Kentucky Proud recipe for Corn and Sweet Potato Confetti Salad. It's a great look recipe featuring some of your favorite Fall flavors. Check it out!

Photo by Mary Higginbotham

CORN AND SWEET POTATO CONFETTI SALAD

3 cups sweet potato, peeled and diced

3½ cups cut fresh corn kernels (7 ears) or frozen corn kernels

2 green bell peppers, diced

1 red bell pepper, diced

1 small red onion, diced

1 tablespoon olive oil

½ cup cider vinegar

½ teaspoon salt

DIRECTIONS

Bring one cup of water to boil in a 2 quart saucepan; add diced sweet

potatoes. Cook sweet potatoes 10 minutes or until slightly tender.

Drain and set aside.

Remove shuck and silk from fresh corn ears; cut kernels from cob.

Dice peppers and red onion.

Heat olive oil in a large skillet on medium setting; add sweet potatoes and cook

until slightly browned. Add peppers; cook 5 minutes; add corn kernels, cooking

until tender. Combine red onion and cider vinegar in large bowl; add skillet vegetables;

toss and salt to taste.

Serve warm or refrigerate for chilled version.

What’s Cookin’? is sponsored each week by Murphy Appliance Company in Owensboro!

Filed Under: What's Cookin'

Categories: Food, What's Cookin'?, What's New