Corn with Sweet Potatoes

Ingredients

• 4 fresh corn cobs
• Salt
• 600 g Sweet Potatoes
• 2 onions
• paprika (1 red and 1 green each)
• 2 tbsp butter
• 125 ml Vegetable broth
• pepper (ground)
• 1 tsp mild paprika powder
• 0.5 tsp ginger powder
• 2 tbsp Maple syrup
• 2 tbsp lemon juice
• Tabasco

Instructions

1. 1.

   Remove husks from corn cobs and blanch in boiling salted water for about 5 minutes. Shock in cold water, drain, and cut into ~3 cm pieces. Peel, wash, and cube sweet potatoes into bite-sized pieces. Peel onions, halve them, and slice into wide strips. Wash peppers, trim, halve, seed, remove white membranes, and roughly cube. Heat butter and lightly brown sweet potato cubes all around.

2. 2.

   Add onions, peppers, and corn to the pan and sauté briefly. Deglaze with broth, season with salt, pepper, paprika, and ginger, then cover and simmer on low heat for about 15 minutes until tender. Finish the vegetable skillet with maple syrup and lemon juice, seasoning with salt, pepper, and a few dashes of Tabasco.